25 mins
150mins
4
Share this recipe
INGREDIENTS
- 4 Amelia Park Lamb Shanks, trimmed
- 8 eschallots, peeled
- 1 cup red wine
- 2 cups chicken stock
- ¼ cup balsamic vinegar
- 2 long sprigs rosemary
- Olive oil mash and broccolini, to serve
Method
- Preheat the oven to 170°C. Place a heavy based casserole over a moderately high heat. Rub some olive oil over the lamb and season with salt and pepper. Sear for 8 minutes or until browned all over. Remove the shanks and set aside.
- Place the shallots in the pan and cook for 4 minutes or until coloured. Add the wine, stock, vinegar and rosemary along with the lamb. Bring up to the boil, cover and place in the oven for 2 hours or until very tender. Remove the lid and cook for a further 30 minutes. Turn them over once or twice if they are colouring too much.
- Use a spoon to skim off any fat that has risen to the surface and reduce the sauce over a high heat if necessary. Serve with olive oil mash and steamed brocollini.
Tips
- The lamb shanks can be cook the day before and gently heated to serve.
- You can substitute the mashed potato with some soft polenta.
- 4 Amelia Park Lamb Shanks, trimmed
- 8 eschallots, peeled
- 1 cup red wine
- 2 cups chicken stock
- ¼ cup balsamic vinegar
- 2 long sprigs rosemary
- Olive oil mash and broccolini, to serve
- Preheat the oven to 170°C. Place a heavy based casserole over a moderately high heat. Rub some olive oil over the lamb and season with salt and pepper. Sear for 8 minutes or until browned all over. Remove the shanks and set aside.
- Place the shallots in the pan and cook for 4 minutes or until coloured. Add the wine, stock, vinegar and rosemary along with the lamb. Bring up to the boil, cover and place in the oven for 2 hours or until very tender. Remove the lid and cook for a further 30 minutes. Turn them over once or twice if they are colouring too much.
- Use a spoon to skim off any fat that has risen to the surface and reduce the sauce over a high heat if necessary. Serve with olive oil mash and steamed brocollini.
Tips
- The lamb shanks can be cook the day before and gently heated to serve.
- You can substitute the mashed potato with some soft polenta.
You may also like
Greek Style Slow-Cooked Lamb Shoulder
Korean Slow-Cooked Beef
Amelia Park Roasted Lamb with Spiced Beetroot Hummus
Amelia Park Angus Burgers Go Global
Easy Carve Leg Roast
BBQ Forequarter Chops with Orange and Rocket salad Chimichurri sauce
Summer Lamb Chops with Spiced Halloumi and Watermelon Salad
Lemon and Herb Marinated Rump Roast Lamb
Rolled Lamb Leg with Feta, Mint and Pistachios
Rosemary & Black Pepper Lamb Backstrap with Artichoke Salad
Lamb Cutlets and Spring Salad with sunflower, parmesan and herb dukkah
Amelia Park Lamb Cutlets w/ Burnt carrot hummus, mint and carrot top chimichurri
Marinated Amelia Park Beef Rump Steak – Two Ways
Almond and Herb Crusted Lamb Rack
Jamie Oliver’s Perfect Roast Leg of Lamb
Slow Cooked Massaman Lamb Shanks
Souvlaki Table Spread
Spanish Meatballs with Homemade Tomato Sugo
Tandoori Spiced Lamb Cutlets with Coconut Sambal, Black Barley Rice and Curry Leaf
Slow Cooked Amelia Park Lamb With Seasonal Veggies
Grilled Loin Chops With Figs And Feta
How to cook the perfect steak
BBQ Lamb Cutlets with Zucchini, Nectarine and Almond Salad and Herbed Cottage Cheese
Porterhouse Steak with Asparagus and Herbed Green Sauce
Sweet Sour & Spicy Lamb Spare Ribs
Mini Lamb Roast with Garlic & Rosemary
Lamb Rack, Spring Vegetables & Almond Skordalia
Rack of Lamb with Almond Crust
Lamb Backstrap, Shank & Apricot Tangine with Cous Cous
Baharat Spiced Roast Lamb with Pickled Onions, Cucumber Salad and Herbed Cous Cous
Frenched Lamb Rack with Salsa Verde and Potatoes Au Gratin
