Balsamic Braised Lamb Shanks

2 hrs Serves 4 This recipe creates a traditional and delicious Easter main dish prepared with lamb shanks slow cooked to a melt-in-your-mouth perfection with STAR Balsamic Vinegar of Modena Gold Edition, wine, garlic and rosemary. #STARFineFoods Ingredients: 1/2 tablespoon STAR Extra Virgin Olive Oil, divided 4 lamb shanks Salt and fresh ground pepper, to taste 2 large yellow onions, cut in wedges 1/4 cup STAR Balsamic Vinegar of Modena Gold Edition 1 cup red wine 2 cups low sodium, fat free chicken broth 6 garlic cloves, minced 1 sprig rosemary, leaves only Instructions:

Preheat oven to 375°F.

Rub lamb shanks with a bit of olive oil and season with salt and pepper.

Pour the remaining olive oil in a dutch oven and heat over medium-high heat. Add the lamb shanks and brown on all sides, about 4 minutes per side.

In the meantime, prepare the marinade by combining balsamic vinegar, red wine, chicken broth, garlic and rosemary leaves; mix until thoroughly incorporated.

Remove lamb shanks from the pot and set aside. Add the onions to the hot oil; cook for 2 minutes, frequently stirring, until onions begin to soften.

Pour in the prepared marinade and return lamb shanks to the pot; bring to a boil and cook for 2 minutes. Cover with a lid and place in the oven; cook for 1.5 hours.

Remove the lid, flip the lamb shanks to the other side, and continue to cook for 30 more minutes.

Remove from oven and serve over mashed potatoes drizzled with the cooking liquid.

Balsamic Braised Lamb Shanks

This recipe creates a traditional and delicious Easter main dish prepared with lamb shanks slow cooked to a melt-in-your-mouth perfection with STAR Balsamic Vinegar of Modena Gold Edition, wine, garlic and rosemary. #STARFineFoods

Extra Virgin Olive Oil

Made of fresh pressed olives with a rich fruity taste and peppery finish. There is no finer olive oil to use with your freshest foods and in recipes where its deliciously robust flavor will enhance the overall taste of your dish.

NAOOA Seal STAR is a long standing member of the NAOOA. STAR’s Extra Virgin Olive Oil bears the NAOOA seal and has been tested to meet or exceed the International Olive Council’s worldwide olive oil industry standards for quality and authenticity.

Learn More Buy Now

Balsamic Vinegar of Modena Gold Edition

Aged in oak casks, each batch achieves the perfect balance of flavor and consistency. The aging makes it thicker and the oak gives it a distinctive undertone. Perfect drizzled over meat, pasta, fish, salads and pizza.

Learn More Buy Now

Ingredients

Instructions

1

Preheat oven to 375°F.

2

Rub lamb shanks with a bit of olive oil and season with salt and pepper.

3

Pour the remaining olive oil in a dutch oven and heat over medium-high heat. Add the lamb shanks and brown on all sides, about 4 minutes per side.

4

In the meantime, prepare the marinade by combining balsamic vinegar, red wine, chicken broth, garlic and rosemary leaves; mix until thoroughly incorporated.

5

Remove lamb shanks from the pot and set aside. Add the onions to the hot oil; cook for 2 minutes, frequently stirring, until onions begin to soften.

6

Pour in the prepared marinade and return lamb shanks to the pot; bring to a boil and cook for 2 minutes. Cover with a lid and place in the oven; cook for 1.5 hours.

7

Remove the lid, flip the lamb shanks to the other side, and continue to cook for 30 more minutes.

8

Remove from oven and serve over mashed potatoes drizzled with the cooking liquid.

1

Preheat oven to 375°F.

2

Rub lamb shanks with a bit of olive oil and season with salt and pepper.

3

Pour the remaining olive oil in a dutch oven and heat over medium-high heat. Add the lamb shanks and brown on all sides, about 4 minutes per side.

4

In the meantime, prepare the marinade by combining balsamic vinegar, red wine, chicken broth, garlic and rosemary leaves; mix until thoroughly incorporated.

5

Remove lamb shanks from the pot and set aside. Add the onions to the hot oil; cook for 2 minutes, frequently stirring, until onions begin to soften.

6

Pour in the prepared marinade and return lamb shanks to the pot; bring to a boil and cook for 2 minutes. Cover with a lid and place in the oven; cook for 1.5 hours.

7

Remove the lid, flip the lamb shanks to the other side, and continue to cook for 30 more minutes.

8

Remove from oven and serve over mashed potatoes drizzled with the cooking liquid.

Recipe developed by: http://www.diethood.com

Prep Time: 10 mins

Cook Time: 2 hrs

Total Time: 2 hrs 10 mins

Serves: 4

In This Recipe

Extra Virgin Olive Oil

Made of fresh pressed olives with a rich fruity taste and peppery finish. There is no finer olive oil to use with your freshest foods and in recipes where its deliciously robust flavor will enhance the overall taste of your dish.

NAOOA Seal STAR is a long standing member of the NAOOA. STAR’s Extra Virgin Olive Oil bears the NAOOA seal and has been tested to meet or exceed the International Olive Council’s worldwide olive oil industry standards for quality and authenticity.

Learn More Buy Now

Balsamic Vinegar of Modena Gold Edition

Aged in oak casks, each batch achieves the perfect balance of flavor and consistency. The aging makes it thicker and the oak gives it a distinctive undertone. Perfect drizzled over meat, pasta, fish, salads and pizza.

Learn More Buy Now
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