- 6
Ingredients
- 6 small lamb shanks
- (New Zealand lamb shanks are well-suited to this recipe. Look for them in your supermarket freezer section.)
- Flour for dusting
- Salt and freshly ground black pepper
- 2 T. olive oil
- 6 red onions, peeled and finely sliced
- Handful of chopped rosemary leaves
- 4 garlic cloves, peeled and chopped
- 1 3/4 C. balsamic vinegar
- 1-1/4 C. red wine
Preparation
Step 1
Preheat oven to 400°F or you can cook on top of the stove.
Dust the lamb shanks with seasoned flour.
In a heavy-bottomed saucepan with a lid, heat the oil and brown the shanks on all sides, then remove.
Lower the heat, add the onions and cook for about 10 to 15 minutes until light brown.
Add the rosemary and garlic and cook for another couple of minutes.
Raise the heat and add the balsamic vinegar and the wine. Reduce for a couple of minutes.
Return the shanks to the pan, reduce the heat and cover with a piece of moistened wax paper and the lid.
Cook in the oven for about 2 to 2- 1/2 hours, or alternatively on top of the stove.
Check the shanks from time to time, basting with the juices or adding more wine if they look too dry.
At this point the dish can be cooled and frozen until needed.