Slow-cooked balsamic lamb shanks
3
Points®
Total time: 2 hr • Prep: 15 min • Cook: 1 hr 45 min • Serves: 4 • Difficulty: Easy
This one pot, stress-free lamb roast creates melt-in-the-mouth, beautifully aromatic meat you’ll want to cook over and over again.
Ingredients
Olive oil
2 tsp
Lamb shank meat, off the bone, raw
560 g, (buy 4 x 230g lean French-trimmed) fat trimmed
Red onion
2 medium, thinly sliced
Garlic
2 clove(s), crushed
Carrot(s)
1 medium, peeled, cut into 1cm pieces
Plain flour
1½ tbs
Beef stock
2 cup(s), (500ml)
Balsamic vinegar
¼ cup(s), (60ml)
Herb and garlic tomato paste
2 tbs
Brown sugar
1 tbs
Fresh thyme
2 tsp
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Heat a large non-stick frying pan over medium-high heat. Rub half the oil over lamb. Cook lamb, turning, for 5 minutes or until browned. Transfer to an ovenproof baking or casserole dish.
2
Wipe pan clean with paper towel. Heat remaining oil in same pan over medium heat. Add onion, garlic and carrot and cook, stirring occasionally, for 5 minutes or until onion is softened. Add flour and cook for 30 seconds. Combine stock, vinegar, tomato paste, sugar and thyme in a large jug. Gradually add stock mixture to onion mixture and bring to the boil. Remove from heat and pour over lamb.
3
Cover dish with a lid or foil and bake for 1½ –2 hours or until meat is very tender and starts to fall off the bone. Serve.
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