This is a firm favourite in our family, and so easy. Cooked in the slow cooker with red wine, veggies and herbs.
If you cant find redcurrant jelly you can use cranberry sauce instead.
Loved the basic structure of this recipie and used it to cook 24 lambshanks for a family dinner party. I added extra onion, heaps of fresh garlic cloves.I used Macadamia oil to brown the shanks...very high flash temperature gives a lovely caramelisation of the meat and adds great flavour to the onion and garlic. I added tobasco for zing and used cranberry sauce. I served it on a garlic spring onion mash of pontiac potatoes! YUM - 28 May 2012