braised with rosemary and red wine juice

Ingredients

2 tablespoon 6 lamb shanks

Fresh ground salt and pepper

2 tablespoon olive oil

3 cloves salt and pepper

3 cloves garlic , finely chopped

1 onion finely chopped

2 small carrots finely chopped

3 bay leaves  3 rand

Few sprigs fresh tyme & rosemary

Tied up

1 tsp whole peppercorns

500gr tesco chianti red wine

400gr Hot Stocks

2/3 Heaped tablespoon and curry jelly

Mashed potatoes

The whole green beans

Method

Start this receipe a day before you wish to serve . You will need to marinade the shanks in red wine and stock which will tenderise the meat. . Start this receipe by seasoning the shanks with salt & pepper. Heat the olive oil in a large oven proof casserole dish & seal the lamb shanks on all sidesin 2 batches . Remove from the pan and add the garlic , onions & carrots to the pan and fry for just 2 minutes

Remove from the heat and place the heat shanks back to the pan along with the bay leaves , tried herbs and peppercorns . Pour over the red wine and stock and allow to cool down. Place in the fridge overnight When you are ready to cook the shanks, cover the casserole dish With a lid or tin foil and hot in a preheated oven at 170°Cfor 2/2 for 1/2hours . When ready remove all the liquid and juices from the pan along with the vegetables . Place all the juices into another pan and heat over a high heat to reduce by half . Stir in the recurrent jelly followed by the reserved vegetables and  heat to melt the jelly and create a followed by the reserved vegetables and heat to melt the jelly and create a  heat sauce.

Serve the lamb shanks with the warmed mashed potatoes , blanched fine green beans and drizzled with the delicious red wine juice .

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