Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, sticky plum lamb shanks. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

This hearty, slow-cooked lamb dish is perfect for two to share as the nights start drawing in, from BBC Good Food magazine. See great recipes for Braised Lamb Shanks, Rosemary Braised Lamb Shanks too! Sticky plum roast lamb comes out perfectly tender and makes an extra special Sunday roast alternative.

Sticky plum lamb shanks is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Sticky plum lamb shanks is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can have sticky plum lamb shanks using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Sticky plum lamb shanks:

1. Take 8 Lamb shanks frenched
2. Prepare 2 tbsp flour
3. Prepare 1 olive oil
4. Make ready 2 onions, cut in wedges
5. Take 1 bunch fresh thyme, tied together
6. Take 1 1/2 cup Red wine, merlot
7. Take 500 ml beef stock
8. Get 1 cup Plum jam
9. Prepare 1 Chilli De seeded and sliced
10. Get 1 creamy mash potato or polenta

Succulent, meltingly tender lamb shanks that can be made in a slow cooker or an oven. These sticky maple-braised lamb shanks are perfect for your Sunday night dinner. 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.

Instructions to make Sticky plum lamb shanks:

1. Pre heat oven to 180C. Place flour and shanks in a bowl & coat. Heat oil in a large, heavy-based, flameproof casserole dish over high heat. Cook shanks in batches, for 4 to 5 minutes or until browned. Set shanks aside.
2. Reduce heat to medium & heat more oil in casserole dish. Add onion and thyme. Cook for 3 to 4 minutes or until onion is tender. Add wine & chilli. Simmer for 1 minute. Stir in stock, sauce and jam. Season with pepper. Add shanks then bring to the boil. Cover dish with lid or foil & put in oven.
3. Bake for 1 hour. Remove lid and baste shanks with the liquid. Bake uncovered,for 30 to 40 minutes or until meat is tender and falling from the bone.
4. Cover again and allow to sit in juices for 10 minutes before serving. Serve with creamy mash or polenta.

Meanwhile, salt lamb shanks liberally—two to three teaspoons kosher salt per shank. When oil shimmers, brown shanks in oil, in batches, if necessary Add chicken broth, scraping browned bits off bottom of pan, then apricots, plums, candied ginger, and saffron. Stir to combine, then arrange lamb. These pressure cooker lamb shanks are seasoned to perfection and fall-off-the-bone tender. And just in time for your Easter dinner party.

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