RECIPE: Red Wine, Balsamic and Rosemary Glazed Lamb Shanks

Ingredients

  • 4 lamb shanks, trimmed
  • 8 eschallots, peeled
  • 1 cup red wine
  • 2 cups chicken stock
  • ¼ cup balsamic vinegar
  • 2 long sprigs rosemary
  • olive oil mash and broccolini to serve

1. 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.

2. 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.

3. 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.

Leftovers:

Try shredding the lamb and warming it through with leftover sauce. Stir through hot pasta and top with grated Pecorino cheese and chopped parsley.

Tips:

1. The lamb shanks can be cook the day before and gently heated to serve.
2. You can substitute the mashed potato with some soft polenta.

Cristy Houghton