About this recipe:Lamb and plum is a fabulous combination and I love putting these two flavours together. This is a great dish for both the oven and the slow cooker and can be served with seasonal vegetables to make a complete meal.
2 tablespoons butter
6 lamb shanks
2 tablespoons plain flour
3 tablespoons olive oil
1 onion, finely chopped
280g plum jam
270ml chicken stock
85ml red wine
1 large sprig fresh rosemary
2 tablespoons chopped fresh thyme
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Method Prep:10min › Cook:3hr › Ready in:3hr10min
Preheat the oven to 170 C / Gas 3.
In an ovenproof casserole dish, melt the butter and toss the shanks in flour. Add the shanks to the casserole dish and brown on all sides over a high heat. Remove from the dish and set aside. In the same dish, lower the heat and warm the olive oil; fry the onion gently until soft then stir in the plum jam. Add the remaining ingredients, including the lamb and bring to a simmer. Cover.
Bake in the preheated oven for 2 to 3 hours until the lamb is tender and no longer pink in the centre. Remove from the oven and serve immediately.
To adapt for the slow cooker, combine all ingredients after browning the shanks and cook on Auto or Low for 6 to 8 hours until the shanks are no longer pink in the centre.