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Categories:
lamb shanks flour vegetable oil onion balsamic vinegar white wine tomatoes anchovy carrots celery stalk thyme potato lemon peel
Viewed: 6 - Published at: 7 years agoIngredients
- 6 None French-trimmed lamb shanks, fat trimmed
- 1/4 cup flour, seasoned with salt and pepper
- 2 tbsp vegetable oil
- 1 None onion, chopped
- 1 tbsp balsamic vinegar
- 1 cup dry white wine
- 1 can (14 oz) diced tomatoes
- 4 None anchovy fillets, finely chopped
- 2 medium carrots, peeled and quartered lengthwise
- 1 None celery stalk, sliced
- 4 sprigs thyme
- None None Mashed potato, to serve
- None None Grated lemon peel, to garnish
Method
- Preheat the oven to 350°F. Dust the lamb shanks with the seasoned flour, shaking off any excess.
- Heat the oil in a Dutch oven on high heat. Cook the lamb shanks in batches for 4 mins, turning, until browned. Remove from pan. Reduce the heat to medium. Add the onion and cook for 5 mins, stirring, until softened.
- Increase the heat to high. Add the balsamic vinegar and boil rapidly until reduced by half. Add the wine and bring to a boil. Stir in the tomato and anchovies.
- Return the lamb shanks to the pan with the carrot and celery and top with thyme. Cover tightly with the lid or foil.
- Bake for 1 1/2-2 hours, until the meat is falling off the bone. Uncover and cook for another 20 mins. Serve with mashed potato and lemon peel to garnish.
