Lamb Shanks with Red Wine and Preserved Cherries
- 6 lamb shanks
- 3 cloves garlic, crushed
- 2 cups red wine
- 2 cups reduced beef stock
- 1 cup preserved cherries, drained of liquid
- Salt and freshly ground black pepper
- 6 bay leaves, to garnish
Heat oven to 180°C. Place the lamb shanks in the base of a large flameproof casserole dish. Scatter with garlic, and pour over the wine and stock.
Bring the liquid to the boil, cover the dish with a lid or with foil and place in the oven to bake for two hours, turning the lamb shanks once or twice, until lamb is tender.
Remove the lid and stir in the cherries. Return to the oven and cook uncovered for a further 30 minutes to brown the meat and to reduce and concentrate the liquid.
Adjust seasoning of sauce with salt and pepper to taste and skim any fat from the surface before serving. Garnish with bay leaves, if desired.
©copyright recipe Julie Le Clerc Magazine