Mindy Belle

Life in the Country

Ginger Wine Lamb shank



  • 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.

Enjoy 🙂





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