Tender Lamb Shanks
• 4 – 6 lamb shanks
• 8 eschallots, peeled (Called shallots in many Australian states as well as French shallots)
• 1 cup red wine
• 2 cups chicken stock
• ¼ cup balsamic vinegar
• 2 long sprigs rosemary
1. Preheat the oven to 170°C. 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.
2. 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 until liquid has thickened to your desired consistency (Simply add a little water or stock if it looks dry, this maybe due to steam escaping throughout the cook) Turn them over once or twice if they are colouring too much.
3. You know its done when the lamb is falling away from the bone
4. (Optional) Use a spoon to skim off any fat that has risen to the surface.
5. Serve with potato mash or steamed rice and some steamed vegetables. Mmm savor the flavour!