This dish was made due to a request by my Dad. Over the years he has quietly reminisced a food memory from long ago, he was a young man when he was first introduced to lamb shanks in a plum sauce and has been thinking and talking about them ever since.
My Dad isn’t much of a cook so he never had the urge to try and replicate this fond dish himsielf but as I am a mad food enthusiast, I was all too keen to take up the challenge. I must say the plum sauce was a nice change from the usual tomato based lamb shank recipe and the sweetness of the plums coupled with the contrast of fresh rosemary added a whole extra dimension to the flavour complexity of the dish. I served the shanks simply with just a side of creamy mashed potato – it just didn’t need anything else.
The sauce was so good I have frozen the leftovers and plan to use it as a meat marinade for my next BBQ…… plum sauce pork chops??? Yes Please!
Lamb Shanks in Succulent Plum Sauce
Serves 4 – 8 depending on if you want 1 or 2 lamb shanks per person
- 2tbs plain flour
- 8 lamb shanks
- 4tbs olive oil
- 2 brown onions, halved, thinly sliced
- 1/4 cup fresh rosemary leaves
- 1tbs fresh thyme leaves
- 1 1/2 cups red wine
- 1 1/2 cups chicken stock
- 2tbs worcestershire sauce
- 1 cup plum jam
- 1kg whole canned plums including can juices
- 2 heaped tablespoons corn flour
- mashes potato to serve
- Preheat oven to 200c (400f). Place flour in a large bowl and season with salt and pepper, add lamb shanks and toss to coat. Heat 2tbs oil in a large frypan over high heat. Cook shanks, turning, in batches, for 4 to 5 minutes or until browned. Transfer to a large casserole dish.
- Reduce heat to medium-high. Heat remaining oil in frypan. Add onion, rosemary and thyme. Cook for 3 to 4 minutes or until onion is tender. Add wine. Simmer for 1 minute. Stir in stock, worcestershire sauce, jam and canned plums with juices. Season with pepper. Bring to the boil then add to casserole dish with the lamb shanks. Cover and transfer to oven.
- Bake for 2 hours. Remove lid and baste shanks. Bake, uncovered, for 30 to 40 minutes or until meat is tender and falling from the bone.
- Take casserole dish out of oven, remove the lamb shanks and transfer the plum sauce to a large heavy-based pot bring the sauce to boil and reduce down to half the volume. Return the lamb shanks to the casserole dish and cover to keep warm.
- Place the corn flour in a small bowl and add enough water to make a smooth paste. Add to the boiling plum sauce continue cooking for a few more minutes until sauce has thickened, return the thickened sauce to the casserole dish with the lamb shanks. Serve with mashed potato.