British · intermediate
British Redcurrant And Rosemary Braised Lamb Shanks
Tender braised halal lamb shanks slow-cooked in a sweet and savory rosemary and redcurrant glaze until falling off the bone.
- PREP TIME
- 20 min
- COOK TIME
- 120 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a heavy Dutch oven over medium-high heat.
- 02
Season lamb shanks with salt and black pepper, then sear in the pot until golden brown on all sides, about 8 minutes, before transferring to a plate.
- 03
Add diced onion, carrots, and minced garlic to the remaining fat in the pot and cook for 5 minutes until softened.
- 04
Pour in halal beef broth, redcurrant jelly, and chopped fresh rosemary, stirring constantly to dissolve the jelly and scrape up browned bits from the bottom.
- 05
Return the seared lamb shanks to the pot, cover tightly with a lid, reduce heat to low, and simmer gently for 1 hour and 45 minutes until tender.
- 06
Transfer the shanks to serving plates and boil the remaining sauce uncovered for 5 minutes until thickened, then spoon generously over the meat.
A LITTLE KITCHEN KNOW-HOW
Low and Slow Braising
Simmering seared meat in liquid covered over low heat for an extended time to dissolve collagen into rich sauce while tenderizing tough cuts.
Notes from the kitchen
- Skim any excess surface fat off the sauce before boiling it down for a smoother glaze.
- Serve over creamy mashed potatoes to catch the savory sauce.
- Original home-cooking adaptation inspired by British; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.