Lamb Shank With Jacobs Creek Reserve Cabernet Sauvignon

• 4 lamb shanks
• oil, to fry
• 1 leek
• 4 celery ribs
• 2 carrots, not peeled
• 2 onions, not peeled
• 1 garlic, bulb unpeeled
• 1 bay leaf
• 1 tablespoon thyme
• 1 tablespoon rosemary
• 2 tablespoons red currant jelly
• 150 ml port wine
• 750 ml chicken stock

1. Heat the oil in a casserole dish.
2. Add the shanks one at a time, seal them on all sides and remove from the dish.
3. Add the roughly chopped vegetables and cook for 2 minutes.
4. Add the herbs and put the lamb back in the dish, on top of the vegetables.
5. Add red currant jelly and stock.
6. Put the lid on and bake at 150c for at least two and a half hours, but I like to do another hour on top.
7. Serve the lamb shank with mash potato and vegetables.

lamb shanks, oil, leek, celery, carrots, onions, garlic, bay leaf, thyme, rosemary, red currant, port wine, chicken

Taken from www.food.com/recipe/lamb-shank-with-jacob-rsquo-s-creek-reserve-cabernet-sauvignon-468962 (may not work)