Red Wine, Balsamic & Rosemary Braised Lamb Shank

Melt-off-the-bone lamb perfection

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Cooking Time

2 hours & 30 mins

Prep Time

25 mins

Serves

4 serves

Great for a Winter's evening or for a meal that is tasty.

Ingredients

4 lamb shanks, trimmed

8 eschalots, peeled

1 cup red wine

2 cups chicken stock

1/4 cup balsamic vinegar

2 long sprigs rosemary

Olive oil, mash and broccolini to serve

Method

Preheat the oven to 170C. Place a heavy-based casserole over a moderately high heat. Rub some olive oil over the lamb and season with salt and pepper. Sear for 8 minutes or until browned all over. Remove the shanks and set aside.

Place the shallots in the pan and cook for 4 minutes or until coloured. Add the wine, stock, vinegar and rosemary along with the lamb. Bring to the boil, cover and place in the oven for 2 hours or until very tender. Remove the lid and cook for a further 30 minutes turning them over once or twice if they are colouring too much.

Use a spoon to skim of any fat that has risen to the surface and reduce the source over a high heat if necessary. Serve with olive oil, mash and steamed broccolini

Recipe Notes

The longer and slower this cooks, the better. If you have time, cook it the day before and reheat gently; the flavour deepens overnight and the sauce becomes even richer. You can substitute some soft polenta for the mashed potato