Name: Red Wine, Balsamic and Rosemary Braised Lamb Shank recipe
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 4
Ingredients: 4 lamb shanks, trimmed; 8 eschallots, peeled; 1 cup red wine; 2 cups chicken stock; 1/4 cup balsamic vinegar; 2 long sprigs rosemary; Olive oil mash, to serve; Broccolini, to serve

by Australian Lamb Last updated on 07/09/2020

Winter is coming so break out the casserole dish and fill the house with the aromas of this slow-cooked braise. - Australian Lamb

Ingredients

4 lamb shanks, trimmed
8 eschallots, peeled
1 cup red wine
2 cups chicken stock
1/4 cup balsamic vinegar
2 long sprigs rosemary
Olive oil mash, to serve
Broccolini, to serve

Method

Step 1

Preheat the oven to 170C. Place a heavy based casserole over a moderately high heat. Rub some olive oil over the lamb and season with salt and pepper. Sear for 8 minutes or until browned all over. Remove the shanks and set aside.
Step 2

Place the shallots in the pan and cook for 4 minutes or until coloured. Add the wine, stock, vinegar and rosemary along with the lamb. Bring up to the boil, cover and place in the oven for 2 hours or until very tender. Remove the lid and cook for a further 30 minutes. Turn them over once or twice if they are colouring too much.
Step 3

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 olive oil mash and steamed brocollini.