Rich, tender and delicious, this fall-off-the-bone lamb shank is sure to become a firm favourite. Our Black Label Balsamic Vinegar adds depth and flavour to this recipe. The fruity and complex notes shine through to perfect the dish!
Serve with creamy mash and green beans, then pour over the juice to finish, enjoy! Chiara
1 tbsp Extra Virgin olive oil
2 lamb shanks
2 shallots sliced
1 tsp plain flour
125ml red wine
300ml lamb or beef stock
1 tbsp redcurrant jelly
2 tbsp Mazzetti Balsamic Vinegar of Modena
2 sprigs fresh thyme
Preheat the oven to 160°C fan. Heat the olive oil in a flameproof casserole dish. Season the lamb shanks with salt and pepper and add to the dish. Cook over a high heat for 6-7 minutes, until browned all over.
Reduce the heat slightly, add the shallots to the pan and cook for 2-3 minutes. Stir in the flour. Pour in the wine, stock, redcurrant jelly and balsamic vinegar, then add the thyme sprigs. Bring to a simmer, then cover and transfer to the oven. Cook for 2 hours 15 minutes.
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