Slow cooked balsamic lamb shanks
Lean lamb shank
560 g, (buy 4 x 230g lean French-trimmed) fat trimmed
2 medium, thinly sliced
2 clove(s), crushed
1 medium, peeled, cut into 1cm pieces
2 cup(s), (500ml)
¼ cup(s), (60ml)
Herb and garlic tomato paste
- 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.
- 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.
- 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.