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 oil2 tsp
lean lamb shank560 g, (buy 4 x 230g lean French-trimmed) fat trimmed
red onion2 medium, thinly sliced
garlic2 clove(s), crushed
carrot(s)1 medium, peeled, cut into 1cm pieces
plain flour1 ½ tbs
beef stock2 cup(s), (500ml)
balsamic vinegar¼ cup(s), (60ml)
herb and garlic tomato paste2 tbs
brown sugar1 tbs
fresh thyme2 tsp
- 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.