Honey mustard shanks
This Honey and mustard shanks is full of flavour. Perfect for the cooler weather
Ingredients
- 1 tbsp olive oil
- 20 g butter
- 4 lamb shanks
- ½ cup seasoned flour
- 2 red onions finely chopped
- 2 carrots chopped
- 2 garlic cloves finely chopped
- ⅓ cup Rainforest honey
- 2 tbsp seeded mustard
- 4 sprigs thyme
- ½ cup white wine
- 3 cups water
- lemon juice to taste
Instructions
- Heat oil and butter together in a large flameproof casserole dish on high. Dust lamb shanks in flour, shaking off excess. Cook 6-8 minutes turning on all sides, until well browned. Transfer to a plate.
- Add onion and carrot to the same dish and cook 2-3 minutes stirring often. Add garlic and cook 1 minute until fragrant. Stir in honey, mustard and thyme. Cook a further 1 minute. Stir in wine to deglaze.
- Pour in enough water to just cover the shanks. Bring to the boil and reduce heat to low. Simmer partially covered for 3 hours until the lamb falls away from the bone easily.
- Add lemon juice to taste. Serve with mash and green beans
Notes
This recipe is made with our Rainforest honey
Recipe Ingredient – Rainforest Honey
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Read MoreHoney mustard shanks
This Honey and mustard shanks is full of flavour. Perfect for the cooler weather
Ingredients
- 1 tbsp olive oil
- 20 g butter
- 4 lamb shanks
- ½ cup seasoned flour
- 2 red onions finely chopped
- 2 carrots chopped
- 2 garlic cloves finely chopped
- ⅓ cup Rainforest honey
- 2 tbsp seeded mustard
- 4 sprigs thyme
- ½ cup white wine
- 3 cups water
- lemon juice to taste
Instructions
- Heat oil and butter together in a large flameproof casserole dish on high. Dust lamb shanks in flour, shaking off excess. Cook 6-8 minutes turning on all sides, until well browned. Transfer to a plate.
- Add onion and carrot to the same dish and cook 2-3 minutes stirring often. Add garlic and cook 1 minute until fragrant. Stir in honey, mustard and thyme. Cook a further 1 minute. Stir in wine to deglaze.
- Pour in enough water to just cover the shanks. Bring to the boil and reduce heat to low. Simmer partially covered for 3 hours until the lamb falls away from the bone easily.
- Add lemon juice to taste. Serve with mash and green beans
Notes
This recipe is made with our Rainforest honey