Whole lamb shins

Name: Whole lamb shins
Yield: 4 servings
Cuisine: Boil
Ingredients: 4.00 lamb shins; 10.00 ml fresh chillies 573; 20.00 ml vinegar balsamic; fresh rosemary; 10.00 whole garlic cloves unpeeled; 4.00 onion; 400.00 g tomatoes Italian; 125.00 ml wine white; salt and freshly ground black pepper to taste

4 servings

Rate this recipe

Lamb

By Food24 November 03 2009

Print Recipe

614

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (9)

4.00	lamb — shins
10.00 ml	fresh chillies — 573
20.00 ml	vinegar — balsamic
	fresh rosemary
10.00	whole garlic cloves — unpeeled
4.00	onion
400.00 g	tomatoes — Italian
125.00 ml	wine — white
	salt and freshly ground black pepper — to taste

Tap for ingredients

Method:

Sprinkle the lamb shins with olive oil and vinegar and add rosemary and garlic, then marinate overnight in the fridge.
Place the shins in a large heavy-based pot and brown. Do not add oil. Add the marinade and the rest of the ingredients.
Cover with a lid and lower the temperature to simmer. Cook for about one hour and 20 minutes until soft but not falling off the bone. Flavour with salt and pepper if desired.
Serve a mound of mashed potato in a soup bowl for each guest and put the shin on top. Spoon the onions and garlic around and pour over the pan juices.