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Whole lamb shins

Ingredients 9
Servings 4


  • 4
    whole lamb shins
  • 10
    olive oil
  • 20
    balsamic vinegar
  • a few fresh sprigs of rosemary
  • 10
    whole cloves of garlic, unpeeled
  • 4
    whole small onions, unpeeled
  • 400
    Italian tomatoes
  • 125
    white wine
  • salt and black pepper to taste


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.

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