Preparation: 25 minutes
Cooking:2 hours, 30 minutes
4 lamb shanks, trimmed
8 eschallots, peeled
1 cup red wine
2 cups chicken stock
¼ cup balsamic vinegar
2 long sprigs rosemary
Olive oil mash and broccolini, to serve
Preheat the oven to 170°C. Place a heavy based casserole over a moderately high heat. Rub some olive oil over the lamb and season with salt and pepper. Sear for 8 minutes or until browned all over. Remove the shanks and set aside.
Place the shallots in the pan and cook for 4 minutes or until coloured. Add the wine, stock, vinegar and rosemary along with the lamb. Bring up to the boil, cover and place in the oven for 2 hours or until very tender. Remove the lid and cook for a further 30 minutes. Turn them over once or twice if they are colouring too much.
Use a spoon to skim off any fat that has risen to the surface and reduce the sauce over a high heat if necessary. Serve with olive oil mash and steamed brocollini.