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Ingredientes
- 4 x lamb shanks
- 4 x cloves garlic
- 1/2 c. white wine
- 2 tsp mixed mustard
- 2 tsp capers
- 2 Tbsp. red currant jelly
- 1/2 c. cream
- 1/2 tsp salt Freshly grnd black pepper
- 1/4 c. minced parsley
Direcciones
- Place lamb shanks in a roasting dish.
- Crush garlic, peel and scatter over shanks.
- Bake at 180 C for 1 hour or possibly till well cooked through and golden.
- In a small saucepan heat wine, mustard, capers and jelly.
- Bring to the boil. Add in cream and simmer till sauce is reduced by half.
- Add in salt, pepper and parsley.
- Serve with meat.
- NOTES : There seems to be some confusion between lamb shanks and lamb knuckles. The shank end of the lamb will feed more than one person. It's become trendy to call lamb knuckles lamb shanks so we are really using lamb knuckles in this recipe. Ask the butcher to trim them for you.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 4 servings | |
| Calories 118 | |
| Calories from Fat 52 | 44% |
| Total Fat 5.95g | 7% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 381mg | 16% |
| Potassium 106mg | 3% |
| Total Carbs 10.54g | 3% |
| Dietary Fiber 0.4g | 1% |
| Sugars 5.74g | 4% |
| Protein 1.26g | 2% |
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