Sunday, 11 August 2013

Lamb Shanks in Red Wine and Balsamic Vinegar

Lamb Shanks in Red Wine and Balsamic Vinegar from Carole's chatter

There is something very comforting about slow cooked dishes like Lamb Shanks in Red Wine and Balsamic Vinegar.  This was simple to do – except for one thing.

The only ingredients you need are:

Lamb shanks
Flour for dusting
Olive Oil
Salt and pepper
2-3 red onions, chopped
2 cloves of garlic, finely chopped or grated
Some dried or fresh rosemary (use less if using dried)
About a glass of red wine
About 2/3 a glass of balsamic vinegar

I got the idea for this recipe from Jax, one of our local Masterchef contestants, and she suggested that you needed to remove the sinew from the lamb shanks – now I did it but it was very fiddly and I don't think I would do it next time.  I suspect she suggested it because her cooking time was 90 minutes – if you just go to 2 hours the sinew will pretty much melt away.

You dust your shanks with flour, salt and pepper and then brown them – remove the shanks and cook the onion until golden brown and then add the garlic and continue cooking for a minute or two.  Add your red wine, boil it away for a couple of minutes, add your balsamic vinegar and boil it away for another couple of minutes.  Put the lamb shanks back in and cook in the oven at a moderate temperature – for as long as you can manage – certainly not less than 90 minutes.


It might be slow food, but it is so comforting, especially in winter.  Serve with mash and garnish with chopped parsley.
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7 comments:

  1. I'm so glad you posted this recipe, Carole! My husband loves lamb shanks in red wine and I have been looking for a recipe which have actually been tried, tested and passed :-)

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  2. ivy sew http://simplybeautifulhealthyliving.blogspot.com11 August 2013 at 20:31

    Carole, this is indeed yummy :)

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  3. We love lamb at our house. This one looks like a great autumn dish for me!

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  4. I love lamb shanks and make them often.

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  5. oh my, this is very much like a dish my brother had when we were in Italy..in Florence I think.

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  6. I love slow food like this in the winter. for some reason the oven warms my little cape up better than the heater running all the time...so double duty, toasty warm house and delicious dinner.

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  7. I love lamb, so glad you posted this one. Usually we have chops or ground lamb but I would like to make this recipe using shanks.

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Your comments are most welcome. Cheers