Easy Easter Weekenders
Okay! For this you do need a little jar of mint jelly from the english aisle in the supermarket! It just adds that extra hit of mint you will want for your lamb to sing!
I braise the lamb shanks in lamb stock (I use stock pods) after browning with buttery onions and fresh mint for 3 to 4 hours. The meat needs to be ready to fall off the bone but not dry and flakey.
One the meat is done I remove the shanks to rest, covered in foil and return the cooking juice to a pan. I add some red wine and mint jelly and thicken with GF friendly cornflour.
Serve with mash potato puree and greens for a delicious Easter Lunch!