Name: Lamb shanks with white wine, sweet peppers and balsamic vinegar
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 4 servings
Cuisine: Family
Ingredients: 3 Tbs fresh chillies 573; 4 lamb shanks; 2 onion peeled, grated; 2 cup onions pearl, peeled,whole; 1/2 cup bacon diced; 2 Tbs garlic cloves, crushed; 1 tsp fresh oregano chopped; 1 tsp fresh rosemary chopped; 2 Tbs fresh parsley chopped; 4 bay leaves; 2 red peppers large, deseeded, diced; 1 cup wine dry white; 1/4 cup vinegar balsamic; salt and freshly ground black pepper to taste

Recipe Disclaimer

Tap for method

Ingredients (14)

3 Tbs	fresh chillies — 573
4	lamb — shanks
2	onion — peeled, grated

Or:

2 cup	onions — pearl, peeled,whole
1/2 cup	bacon — diced
2 Tbs	garlic — cloves, crushed
1 tsp	fresh oregano — chopped
1 tsp	fresh rosemary — chopped
2 Tbs	fresh parsley — chopped
4	bay leaves
2	red peppers — large, deseeded, diced
1 cup	wine — dry white
1/4 cup	vinegar — balsamic
	salt and freshly ground black pepper — to taste

Tap for ingredients

Method:

Preheat the oven to 160 °C.

Heat the oil in a large
heavy-bottomed casserole pot with a tight-fitting lid and brown the lamb
shanks. When done, remove from the pot and set aside.

In the same pot, cook the
onions, bacon, garlic, herbs and peppers over a medium heat until softened and
just beginning to brown.

Return the shanks to the
pot, add the wine and vinegar and season well.

Put on the lid and place
the pot in the centre of the oven. Cook for 1½ hours or until the lamb is
tender and just beginning to fall off the bone.

If the sauce is too thin
for your liking, remove the meat and vegetables with a slotted spoon, return
the pot to the stove and cook the sauce over a high heat to the desired
thickness before replacing the main ingredients. Serve with mash or rice.