Braised lamb shanks

matt · 7 October 2023
Date Posted
Ingredients
  • 4 lamb shanks
  • 2 tbsp plain flour
  • salt and pepper
  • 2-3 tbsp olive oil
  • 4 onions, sliced
  • 6-7 cloves garlic, crushed
  • 2-3 sprigs of rosemary and thyme, finely chopped
  • 300ml dry white wine
  • 150ml balsamic vinegar
  • 2 strips of lemon rind (optional, she says, but I think obligatory)
Body

Instructions

  1. Turn the shanks in the seasoned flour, and shake off any excess flour. Heat the oil in a heavy-bottomed casserole. When hot, add the lamb shanks and brown all over. Remove the meat with a slotted spoon and put to one side. Add the onions, garlic and herbs, and sauté until golden and softened. Raise the heat and add the wine and vinegar together. Bubble them furiously for 2-3 mins to reduce.
  2. Return the shanks to the casserole and cover with greaseproof paper and a lid. You can add a couple of strips of lemon rind if you like. Lower the heat and simmer very gently for 2 hours. Turn the shanks from time to time, and add more wine if the liquid is evaporating. Longer cooking won't hurt them; the meat should fall off the bone.