Red wine, balsamic and rosemary braised lamb shank

SERVES

4

PREP TIME

25mins

COOKING TIME

2 hrs 30 mins

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Red wine, balsamic and rosemary braised lamb shanks

INGREDIENTS

4 lamb shanks, trimmed 

1 tbsp olive oil 

2 brown onions, quartered 

1 cup red wine 

2 cups chicken stock 

¼ cup balsamic vinegar 

2 long sprigs rosemary mashed potato and broccolini, to serve 

salt and pepper to season

METHOD

  • Preheat the oven to 170°C. Place a heavy based casserole over a moderately high heat.
    Rub olive oil over the lamb and season with salt and pepper. Sear for 8 mins or until
    browned all over. Remove the shanks and set aside.
  • Place the beef in a roasting dish, toss the onions around the meat, coating lightly in a little oil. Roast for 45-60 minutes for rare, 60-75 minutes for medium, or 75-90 minutes for well done. For ease and accuracy use a meat thermometer.
  • Remove beef, cover it loosely with foil, and rest it in a warm place for 10-20 minutes before carving across the grain.
  • 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 mashed potato and steamed broccolini.

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