All recipes
Balsamic Braised Lamb Shanks
4
2 hrs 10 mins
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 cup red wine
-
2 cups low sodium, fat free chicken broth
-
6 garlic cloves, minced
-
1 sprig rosemary, leaves only
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.
