Lamb shanks are an essential addition to any Winter cooking repertoire. With iron-rich dark meat and plenty of collagen – shanks make for a hearty immune booster perfect from keeping those winter colds at bay. Because this recipe is a slow-cook, the intensity is cooked out of the Balsamic, and the alcohol out of the the wine – resulting in a sweet and aromatic gravy that is absorbed right into the lamb. With minimal prep time, this is a great recipe to pop on in the afternoon to just let bubble away.
We recommend serving it with a risotto, but you could use a mash or steamed root vegetables.
Preparation time: 15 min
Cooking time: 4h
- 1 tablespoon olive oil
- 4 Free Range lamb shanks
- salt and fresh ground pepper, to taste
- 2 large yellow onions, cut in wedges
- 1/4 cup Balsamic Vinegar
- 1 cup red wine (use a Cabernet)
- 2 cups of our Free Range chicken bone broth
- 6 garlic cloves, minced
- 1 sprig rosemary, leaves only
- An oven safe cast iron pot with a lid or a dutch oven
Preheat your oven to 150c. Make sure your lamb shanks have come up to room temperature on the bench. Rub them with olive oil, salt and cracked pepper. Pour a dash of the olive oil into the bottom of your baking pot to ensure its surface is oiled. Put the pot over a medium-high heat and once hot, add the lamb shanks. Brown on all sides, turning constantly about 8 minutes. Once done, remove the shanks the pot and set aside. Reduce the heat slightly and toss in your onions to cook for 4 minutes, stirring frequently, until they begin to soften and go translucent.
In a bowl, prepare your marinade by combining the balsamic vinegar, red wine, chicken broth, minced garlic and rosemary leaves; mix until thoroughly incorporated.
Pour the marinade over your onions and return lamb shanks to the pot; increase the heat again bring to the boil. Cook for 2 minutes.
Cover with the lid and cook in the oven for 3 hours and 15 minutes. After this time has passed, remove the lid, flip the lamb shanks over and cook for a further 30mins, this time at 180c. This will allow the gravy to reduce and the shanks to crisp up a little on the outside.
Remove from oven and serve over a parmesan and mushroom risotto drizzled with the cooking juices. Divine!