- 6 small shanks
- Plain flour
- 6 red onions, peeled and finely sliced
- Handful chopped rosemary leaves
- 4 garlic cloves peeled and chopped
- 175 ml balsamic vinegar
- 300 ml red wine
Pre heat oven to 200oC (or you can cook on hob).
Dust shanks with seasoned flour
In heavy bottomed saucepan with lid heat oil and brown shanks on all sides then remove. Lower heat and add onions and cook for 10-15 mins until light brown. Add rosemary and garlic and cook for another couple of minutes. Raise heat and add vinegar and wine, reduce for a couple of minutes.
Return shanks to pan, reduce heat and cover with a piece of moistened greaseproof paper and lid. Cook in oven for 2 - 2 1/2 hrs or on top of stove.
Check shanks occasionally basting with juices add more wine if necessary. Serve with juices.
I tend to cook it a slightly lower temperature for longer. If juices too runny when lamb cooked, remove shanks and reduce. If possible I cool overnight and remove the set fat. If not possible soak up with kitchen towels.