Lamb Shanks with Damson Plum Jelly

By Jo Kinley


  • 4 lamb shanks
  • 2 large onions
  • 2 gloves of garlic
  • 1 tbsp flour
  • 500ml beef stock
  • 400ml red wine
  • 4 sprigs of rosemary
  • 1 tbsp Damson Plum Jelly
  • Salt and Pepper to taste


Preheat the oven to 140 Fan Bake. In a large casserole dish, brown the lamb shanks. Set aside. Add sliced onions and garlic to the pan and cook slowly until they are translucent. Remove from the pan and set aside. Add the beef stock to the pan and bring to the boil.

Mix flour and wine together and add to the beef stock. Add the Damson Plum Jelly. As the mixture starts to simmer add the rosemary, lamb shanks, onions and garlic. Remove from the stove and place in the oven.

Cook for 2 hours.

Serve with mash potatoes and your favourite greens.