Braised Lamb Shanks

Serves n, where n is usually 4.



  1. Preheat the oven to 150 C/gas mark 2.
  2. Dust the lamb shanks with flour and season them.
  3. Heat a casserole and add a little butter and olive oil.
  4. Add the onions and cook them until soft, then scoop out.
  5. Put in the lamb shanks and brown all over.
  6. Put the onions back in the casserole with the garlic, balsamic vinegar, wine, tomato purée and rosemary, then season the lot.
  7. Cover, put in the oven and cook for 2.5 hours, until the meat is almost falling off the bone.
  8. Remove the lamb rom the casserole and keep warm.
  9. Boil the juices to thicken them if they seem thin, then serve.

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