Balsamic and red wine oven slow cooked lamb shanks


One lamb shank per person – cooked six to these ingredients

one large onion

fresh springs of Rosemary

fresh sprigs of Thyme

Baby carrots

Four crushed garlic cloves

Chicken stock 2 litres

One bouquet garni

1 tablespoon of onion powder

200ml balsamic vinegar

200ml Red wine vinegar

Half a bottle of red wine – I use Cabernet Sauvignon (Eagle Hawk from Wolfblass)

Two litres of chicken stock

Juice and zest of one lemon

one tablespoon of lemon pepper

one tablespoon of salt

one packet of smoked pancetta

two large spoons of butter

Rapeseed oil


Preheat your oven to 160degrees (fan oven)

Begin by browning your shanks on all sides and remove the shanks to a plate when browned.

Now sweat your onions,pancetta and garlic for a few minutes before adding in all the other ingredients and then adding back in your shanks.

Put the dish into the oven for approximately two and a half hours to three hours,checking every hour and when ready remove the bouqet garni and serve with crusty bread and potatos or creamy mash.

This is absolutely delicious and a really special occasion dinner with minimal effort required. The lamb will be melt in your mouth and so tender its barely hanging onto the bone.

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