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Plumb and Rosemary Lamb Shanks

Time
1-4 hours
Serves
4
Calories
327

Ingredients

  • ½ tbsp. olive oil (only if browning)
  • 400g of meat from lamb shanks (4 very small or 2 large)
  • 1 tbsp flour
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp rosemary leaves
  • 1 tbsp thyme leaves
  • 4 plumbs, cut into quarters and stone removed
  • ½ cup red wine
  • 2 tbsp Worcestershire sauce
  • 1 cup chicken stock
  • 250g green beans

Method

  1. Heat the slow cooker to sear, OR place an oven proof pot on the stove over high heat and preheat oven to 180o
  2. Toss the lamb shanks in flour then brown in the slow cooker or pot with the oil. Turn every 5 minutes or so to brown every edge of the lamb shanks.
  3. In the last 5 minutes of browning add the onion, garlic, rosemary, thyme and plumbs. Try and place them in to caramelise the flesh of the plumbs.
  4. Turn the slow cooker down to slow cook, or turn the stove top off and add the wine, sauce and stock then cook in slow cooker or in the oven for at least 3 hours or the oven for an hour.
  5. Pour boiling water over the beans and let sit for 2 minutes then serve with the sauce from the pot/slow cooker.