Name: Red Wine, Balsamic And Rosemary Braised Lamb Shank Recipe
Total time: 30 min
Yield: 4
Cuisine: Australian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Red Wine, Balsamic And Rosemary Braised Lamb Shank Recipe

Kitchen Nine

Crawler

Australian

Non Vegetarian

Lamb shank,  trimmed

Shallots,  peeled

Red wine

Chicken Stock

Balsamic vinegar

Long rosemary

Preheat oven to 170 c. Place a heavy based casserole dish 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 1

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 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 2

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 broccolini.

step 3