Preparation time: 15 mins
Cooking time: 4 hrs
- 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!