Tender lamb is perfectly braised with onions, thyme, bay leaves and cinnamon then cooked in the oven allowing a rich depth of flavours to develop. The addition of wholegrain rice ensures that this dish is as delicious as it is healthy.
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Preheat oven to 180C Seal shanks with onions, thyme, bay, and cinnamon on a medium to high heat. 3 cloves garlic (whole). 10 minutes
Add wine and reduce for 2 mins then add 1/2 the stock, cover and place in the oven to cook for 1 hour.
Meanwhile soak rice for 1 hour and add to dish with remaining stock and cook for 40mins covered Heat the redcurrant jelly and mustard with a couple of tablespoons of water in a saucepan.
Scatter with fresh parsley, mint and season as required. Pour over the redcurrant and mustard mixture and serve!