Roasted Lamb Shanks

Serves 4 - Recipe provided by Greg and Annette Felsch

Recently, I was sorting through my recipe books and deciding that the ones I have loved and used over and over again, the ones that are falling apart and are splattered with food and cooking stains are the ones I will keep.  The others in pristine condition are hopefully on their way to a new home via our local Op Shop.  In amongst my cookbooks, I found a sheet we had created on our "pfamous" Pinot Noir vines, many years ago.  This recipe has now become a "pfirm" Pfeiffer "pfamily pfavourite".

Ingredients

2 tablespoons olive oil

8 French-trimmed lambs shanks

1 ½ cups Pfeiffer Pinot Noir

2 cups beef stock

2 cloves garlic, crushed

2 small Spanish onions, thinly sliced

1 tablespoon plain flour

2 tablespoons redcurrant jelly (we use blackcurrant jam)

1 tablespoon chopped fresh rosemary

Method

Heat half the oil in a large baking dish.  Add shanks, cooking until browned all over.  Stir in wine, stock and garlic.  Bring to boil, cover dish with foil.  Cook in a moderately slow oven, 160°C for about 2 ½ hours, turning shanks over during cooking.

Remove shanks from dish, cover to keep warm.  Pour pan juices into a large heat proof jug.  Return to baking dish to heat.  Add remaining oil and onions, cook, stirring until soft.  Add flour, stir for 1 minute.  Add reserved juices, jelly (or jam) and rosemary.  Simmer, uncovered, until mixtre boils and thickens.  Return shanks to the dish, cook over a low heat until shanks are hot.

Mash potatoes to serve (we use garlic mash potatoes) and extra fresh rosemary to garnish.  Enjoy with a glass of Pfeiffer Pinot Noir.

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