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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