Lamb shanks with white wine, sweet peppers and balsamic vinegar

Recipe from: 29 September 2010

Ingredients 15
Servings 4
Time 10 mins

Ingredients

  • 3
    Tbs
    olive oil
  • 4
    medium lamb shanks
  • 2
    medium onions, peeled and minced
  • Or:
  • 2
    cup
    peeled and whole pearl onions
  • 1/2
    cup
    diced bacon
  • 2
    Tbs
    crushed garlic
  • 1
    tsp
    chopped fresh origanum
  • 1
    tsp
    chopped fresh rosemary
  • 2
    Tbs
    chopped fresh parsley
  • 4
    bay leaves
  • 2
    large sweet red peppers, deseeded and diced
  • 1
    cup
    dry white wine
  • 1/4
    cup
    balsamic vinegar
  • Salt and pepper to taste
 

Method

1 hour 30 mins
 
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.

 

Read more on: lamb
 

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