Name: Red Wine Balsamic And Rosemary Braised Lamb Shank Recipe
Total time: 175 min
Yield: 4
Cuisine: French

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

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

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

Australian Lamb

Crawler

French

<p>Winter is coming so break out the casserole dish and fill the house with the aromas of this slow-cooked braise. </p>

Non Vegetarian

Lamb shanks,  trimmed

Eschallots,  peeled

Red wine

Chicken Stock

Balsamic vinegar

Longrosemary

Olive oil mash,  to serve

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 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 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 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 brocollini.

step 3

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