- 1 brown onion, peeled
- olive oil
- sea salt
- ground pepper
- 1/2 cup sultanas
- 3 heaped tablespoons apricot jam
- 1 heaped tablespoon tomato sauce
- 2 tablespoons worcestershire sauce
- 250 ml ginger wine
- 2 large lamb shanks
- 3 sprigs fresh rosemary
- 750 ml organic chicken stock
Finely chop the onion add to a heated large pan with olive oil.
Cook over a medium to high heat, stirring as you go, until the onions start to caramelize season with salt and pepper. Add the sultanas and jam , then add the tomato sauce, worcestershire sauce and ginger wine. Give it all a good stir, then leave to gently simmer.
In a fry pan lightly fry the shanks until brown add the fresh rosemary for the last 5 minutes.
With tongs move the shanks to the pot add the chicken stock.
Simmer for 45 minutes to 1 hour. Turning every 10 minutes.
Serving 2 ( large )
Serve with cottage potato & vegetables.