Braised Lamb Shanks with Sultana jus

Posted May 20th, 2011 by Davmet with No Comments

Serves 4

4 lamb shanks

  • 4 tbsp Dried thyme
  • 100ml red wine
  • 250ml white wine
  • 1 whole garlic glove
  • 2 Medium onions
  • Olive Oil
  • 2 bay leaves
  • 1/2 cup sultanas
  • 1 chopped carrot


To make shanks – Dice onions and garlic into a large pan and lightly fry in olive oil. Add chopped carrot and lightly fry.

Add shanks and lightly brown in the vegetable mixture. Remove food mixture and deglaze pan with white wine. Add bay leaves/thyme. Add water, enough to cover shanks 5cm. Slowly cook for 120 minutes on low heat. The shanks will simmer and liquid stock reduces. Remove shanks from stock and keep warm.

To make jus (sauce) – ITo the remaining stock, add 1/2 cup sultanas and 100ml red wine. Cook on stovetop on high until jus thickens.

To serve – Place shanks on a plate with fresh seasonal vegetables. Pour jus over shanks.

Leave a comment