Lamb Shanks in Cranberry Sauce

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1 tablespoon olive oil

6 lamb shanks

20g butter

2 tablespoons plain flour

1 1/2 cups Massel chicken style liquid stock

1 cup red wine

275g jar whole berry cranberry sauce

1/4 cup fresh rosemary sprigs

mashed potato, to serve

steamed greens, to serve



Directions for Lamb Shanks in Cranberry Sauce

  1. Preheat oven to 200°C. Heat oil in a Corningware Casserole over high heat. Cook shanks, in two batches, for 4 to 5 minutes on each side or until brown on all sides. Remove to a plate.
  2. Melt butter in dish until sizzling. Add flour and cook for 1 minute. Remove from heat and slowly add stock, wine and cranberry sauce. Season with salt and pepper, return to heat and bring to the boil. Add lamb and rosemary.
  3. Cover dish, transfer to oven and bake for 1 hour. Remove lid and bake for a further 30 minutes or until shanks are tender. Serve with potato and greens.