Red Wine, Balsamic And Rosemary Braised Lamb Shank
Ingredients
- 4 Lamb shanks trimmed
- 8 Eschallots peeled
- 1 cup Red wine
- 2 cup Chicken stock
- ¼ cup Balsamic vinegar
- 2 long sprig Rosemary
- Olive oil mash and broccolini to serve
Method
Preheat the oven to 170°C. 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 up 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. Turn them over once or twice if they are colouring too much.
Use a spoon to skim off any fat that has risen to the surface and reduce the sauce over a high heat if necessary. Serve with olive oil mash and steamed brocollini.
Lamb Shanks Hindquarter
If cooked slowly, hindquarter shanks have a superb flavour because they are bigger and fatter than forequarter shanks. The lamb leg has minimal fat inside and…
Read the guide: Slow-Cooked Lamb Shanks Three Ways
