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UMDA’S BRAISED LAMB SHANKS WITH BASMATI RICE

Difficulty (1-5): 3
Prep Time: 10 Minutes
Cooking Time: 1 Hour 40 Minutes
Serves: 2

PREPARATION
1. Preheat oven to 180°C.

2. mint and season as required. Add 3 cloves of garlic (whole) and cook for 10 minutes. thyme. 3. 6. 4. bay. Add lemon juice and reduce for 2 minutes then add 1/2 the stock. Pour over the redcurrant and mustard mixture and serve! INGREDIENTS  200g Umda Basmati rice  1 onion sliced  2 lamb shanks (seasoned)  3 tbsp veg oil  4 sprigs thyme  2 bay leaves  2 cinnamon sticks  3 garlic cloves  20ml lemon juice  900ml lamb or chicken stock  1 1/2 tbsp French mustard  3 tbsp redcurrant jelly  3 tbsp finely chopped parsley  1 tbsp finely chopped mint  Salt and pepper to taste . 5. Meanwhile soak Umda rice for 15 minutes and add to dish with remaining stock and cook for 40 minutes covered. Heat the redcurrant jelly and mustard with a couple of tablespoons of water in a saucepan. Scatter with fresh parsley. cover and place in the oven to cook for 1 hour. Seal shanks with onions. and cinnamon on a medium to high heat.