Love lamb but never sure how to cook it? These melt in the mouth braised Lamb Shanks with Balsamic Vinegar are the perfect dish to try. So simple to make yet so delicious, the best thing about this slow cooked recipe is that the oven does all the hard work.
2tbspAll-Purpose Flour (Plain Flour) - gluten free if required
1Onion - chopped
2Carrots - peeled and chopped
2ribsCelery - chopped
2clovesGarlic - peeled and crushed
½cupBalsamic Vinegar
1cupWhite Wine
2cupsChicken Stock - gluten free if required
1 tablespoon Chopped Parsley - Optional - for garnish
1 Red Chili, thinly sliced - Optional - for garnish
Instructions
Preheat oven to 300ºF/150ºC
Season the lamb well with salt and pepper.
In a Dutch Oven or heavy bottomed saucepan with a lid, brown the lamb shanks in one tablespoon olive oil on a medium high heat. Turn occasionally until they're golden, for around 10-15 minutes.
Remove the shanks to a plate and sprinkle them with the flour.
In the same heavy based pan, cook the onions, carrots, celery and garlic over a low heat until soft - around 10 minutes.
Stir in the garlic.
Add the balsamic vinegar and wine to the pan, bring to the boil and reduce down until the liquid thickens somewhat, around 5 minutes.
Add the chicken stock, bring to the boil and carefully lay the lamb shanks back into the sauce.
Cover with a lid, transfer to the oven and cook for 2 to 2½ hours or until the lamb easily pulls apart with a fork.
Serve with a garnish of scattered parsley and/or sliced chili, if desired.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.