Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Red Wine, Balsamic & Rosemary Braised Lamb Shank

Red Wine, Balsamic & Rosemary Braised Lamb Shank

Red Wine, Balsamic & Rosemary Braised Lamb Shank

Red Wine, Balsamic & Rosemary Braised Lamb Shank. Welcome the cooling weather with these warming, slow cooked lamb shanks. 

 

Serves 4

 

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

 

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.

 

Tips:

The lamb shanks can be cook the day before and gently heated to serve.

You can substitute the mashed potato with some soft polenta.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2019. All Rights Reserved

Web Design Sydney

Do NOT follow this link or you will be banned from the site!