Lamb Fore Shanks with Blackberry & Rosemary

by Jamie Millar

The soup is great to cook ahead and stock up your freezer


75g Seasoned flour
4 Lamb Foreshanks
60ml Olive Oil
1 Onion (finely diced)
1 Sprig, fresh Rosemary (roughly chopped)
1 sprig fresh Thyme
1.2 l Lamb or Chicken stock
250ml Red Wine
450ml Chicken Stock
15ml Worcestershire Sauce
100g Blackberry Jam
Salt & Pepper

Lamb Fore Shanks with Blackberry & Rosemary


Preheat oven to 200ºC / 400ºF/Gas mark 6. Place flour in bag and add shanks, shake to coat. Heat 30ml olive oil in a flame proof casserole dish over high heat.
Sear shanks, turning until browned, approximately 4-5 minutes, transfer to a plate.
Reduce to medium heat, add remaining 30ml oil to casserole dish. Add onion, rosemary and thyme and cook for 3 - 4 minutes, until onion is softened.
Add wine and reduce for 1 minute on a high heat, add stock, Worcestershire sauce and jam. Season with salt and pepper if desired.
Return shanks to casserole dish and slowly bring to the boil then cover the dish and transfer to the oven. Cook for 1½ hours, remove lid and baste.
Return uncovered for a further 30 - 40 minutes, or until meat is tender and falls off the bone.

Serve with carrots or green beans and creamy mash.

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