Red Wine, Balsamic and Rosemary Braised Lamb Shanks.
This is a delicious, hearty recipe to enjoy in the cooler months. Enjoy with a full bodied wine such as Shiraz or Cabernet Sauvignon.
This recipe is courtesy of Australian Lamb. For more great recipes and cooking tips visit www.australianlamb.com.au.
Ingredients:
4 Indigo Valley Lamb Shanks
8 eschallots, peeled
1 cup of Red Wine
2 cups of chicken stock
1/4 cup balsamic vinegar
2 long rosemary sprigs
Olive oil mash and broccoli 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.
