These shanks should be made at least a day in advance for the flavour to permeate the shanks completely. They are especially tasty served with rice, couscous or mash. The shanks can also be frozen and reheated very successfully.
PREPARATION TIME: 20 minutes
COOKING TIME: 3 hours
60ml (¼ cup) olive oil
5ml (1 t) minced garlic
5ml (1 t) minced chilli
200g (7 oz) small peeled baby carrots
5 x 500g (1 lb) lamb shanks
coarse salt and black pepper
Heat the olive oil in a heavy-bottomed pot. Slice the onion and add to the pot with the garlic and chilli. Sauté until softened. Then add the carrots and sauté until just golden. Remove and set aside. Season the shanks very well, and brown on all sides until golden. Then place the onion mixture and carrots back into the pot with the shanks.
45ml (3 T) Italian parsley
a few sprigs rosemary
2 x 454g (16 oz) tins cranberry sauce
375ml (1½ cups) beef stock (45ml (3 T) beef stock powder)
125ml (½ cup) sweet wine
60ml (¼ cup) lemon juice
Chop the parsley and the rosemary and place everything into the pot, cover with a lid and bring to the boil. Then lower the heat and simmer for about 2-3 hours or until the shanks are soft and falling off the bone. Stir continuously and baste often. Add more stock if the liquid is evaporating too much.