Sticky plum lamb shanks. Sticky plum roast lamb comes out perfectly tender and makes an extra special Sunday roast alternative. Oven baked sticky chicken drumsticks slathered in the most incredible yet ridiculously simple Chinese Plum Sauce glaze. Slathered in the most incredible Chinese Plum Sauce, these Sticky Chicken Drumsticks Hi Nagi I'm about to make lamb shanks with plum sauce and I cant find a decent recipe. Sticky plum lamb shanks

You can have Sticky plum lamb shanks using 10 ingredients and 4 steps. Here is how you cook that.

Ingredients of Sticky plum lamb shanks
  1. It’s 8 of Lamb shanks frenched.
  2. It’s 2 tbsp of flour.
  3. You need 1 of olive oil.
  4. Prepare 2 of onions, cut in wedges.
  5. Prepare 1 bunch of fresh thyme, tied together.
  6. Prepare 1 1/2 cup of Red wine, merlot.
  7. It’s 500 ml of beef stock.
  8. Prepare 1 cup of Plum jam.
  9. Prepare 1 of Chilli De seeded and sliced.
  10. Prepare 1 of creamy mash potato or polenta.

Braising lamb shanks might sound a little intimidating, but honestly, it couldn't be easier. After a quick sear, the oven does all the work for you! Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil.

Sticky plum lamb shanks step by step

  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..

Add lamb and cook until golden all. 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. Return the lamb shanks to the Dutch oven, and pour in the stout beer and beef broth.