Method
- Add the lamb shanks to a large bowl, add the Middleton’s Garden Mint Glaze and work into the lamb with your hands for an even distribution. Set to one side to marinate.
Method for the Red Wine Jus
- Heat the vegetable oil in a large flameproof casserole dish, add the onions and gently fry until soft then add the carrots, garlic and cook for a few minutes, add the thyme, rosemary, and bay leaves and cook for 1 minute.
- Now add the water and stir in, Middleton’s Beef Bouillon, Middleton’s Premium Plus Gravy, cranberry & port sauce, red wine, and chopped tomatoes, bring to the boil then simmer for 5 minutes.
- Add the lamb shanks to the casserole dish, cover, and cook in a preheated oven at 140°C fan or Gas 3 for 2 ½ hours (check sauce consistency, you may need to add more water) or until the lamb is tender and just falling off the bone.
Chef’s tip
You can remove the lamb shanks from the sauce and sieve the sauce through a fine sieve and reduce to the desired consistency and finally stir in a knob of butter to make a nice glassy sauce.