MiNDFOOD

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.