Balsamic Braised Lamb Shanks

9 out of 10 stars - ahhh-mazing! We served with homemade mashed taters and oven roasted carrots, turnips & parsnips. But this recipe is for the lamb shanks only.

• 4 lamb shanks
• 50g flour (seasoned with salt & pepper)
• olive oil (for frying)
• 3 medium red onions, finely sliced
• 4 cloves of garlic, finely chopped
• 2 sprigs of fresh rosemary (we used dried)
• 600ml red wine (we used a cheap merlot)
• 20ml balsamic vinegar
• 1 bay leaf
• little bit lamb or chicken stock (we used chicken stock)

Dust the lamb shanks with seasoned flour. Heat a little oil in a heavy based flameproof casserole dish, add the lamb shanks and fry until lightly browned on all sides, turning occasionally. Remove the shanks to a plate and set aside.

Add garlic, rosemary and onions to the casserole dish and fry until softened. Return the lamb shanks to the casserole dish, then add the wine, balsamic vinegar, bay leaf and a little bit of chicken stock. Cover with lid or foil and simmer for 2-3hrs or until meat is falling away from bone.

When finished - serve up :) Drizzle leftover juices onto lamb shanks (and mash potatoes if you serve with them)