Slow cooked balsamic lamb shanks

Total Time
This one pot, stress-free lamb roast creates melt-in-the-mouth, beautifully aromatic meat you’ll want to cook over and over again.
  • olive oil
    2 tsp
  • lean lamb shank
    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
    1 ½ 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
  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.
SERVING SUGGESTION: Cauliflower, potato & parmesan mash and peas & zucchini with pancetta.TIP: You could also cook these shanks in a 5L-capacity slow cooker on low heat for 6-8 hours or until tender. Bring stock mixture to the boil before placing in slow cooker.

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