Red Wine, Balsamic and Rosemary Braised Lamb Shanks

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


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.


  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.

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