This recipe was really fantastic and easy ! I just follow exactly the direction except for the wine and balsamic vinegar..hehhehe i just changed the ingredient with apple vinegar and plain water.
.....the potatoes was yummy too....
4
large
lamb shanks
plain flour
butter
olive oil
2 red onions , thinly sliced
2 garlic cloves , crushed
100ml balsamic vinegar
500ml
red wine
, full bodied
( i don't use it)
2 tbsp tomato purée
a sprig of rosemary
1kg new potatoes , peeled and cut into small chunks
2 large sprigs of thyme , leaves only
4 large sprigs mint , leaves only, chopped
plain flour
butter
olive oil
2 red onions , thinly sliced
2 garlic cloves , crushed
100ml balsamic vinegar
2 tbsp tomato purée
a sprig of rosemary
1kg new potatoes , peeled and cut into small chunks
2 large sprigs of thyme , leaves only
4 large sprigs mint , leaves only, chopped
- Heat the oven to 150C/fan 130C/gas 2. Dust the lamb
shanks with flour and season. Heat a casserole and add a little butter
and olive oil. Add the onions and cook until soft, then scoop out. Put
in the lamb shanks and brown all over. Put the onions back in the
casserole with the garlic, balsamic,
wine, tomato purée, rosemary and season. - Cover, put in the oven and cook for 21/2 hours until the meat is almost falling off the bone. Remove the lamb from the casserole and keep warm. Boil down the juices to thicken them if they seem too thin.
- Meanwhile, boil the potatoes until soft. Drain, add a knob of butter, thyme, mint, then season and crush lightly. Serve with the lamb shanks and gravy.
