WITH the cold weather starting to set in, there’s nothing better than a hearty, winter-warming meal.
And what better than beautiful slow-cooked lamb shanks atop of perfectly whipped mashed potatoes.
Get your hands on to these braised shanks in red wine, balsamic and rosemary, – a delicious dish for all this winter.
Preparation: 25 minutes
Cooking: 160 minutes
4 lamb shanks, trimmed
8 shallots, peeled
1 cup red wine
2 cups chicken stock
1/4 cup balsamic vinegar
2 long sprigs of rosemary
Olive oil mash and broccolini, to serve
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 allover.
Remove the shanks and set aside.
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.
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.
If you are short on time, the lamb shanks can be cooked the day before and gently heated before serving
Always make sure to slice against the grain to get the most tender slices
You can substitute the mashed potato with some soft polenta if you prefer