Balsamic Braised Lamb Shanks – A traditional and delicious Easter main dish prepared with lamb shanks slow cooked to a melt in your mouth perfection with balsamic vinegar, wine, garlic and rosemary.
Hello my internet pals! How goes it? Can I convince you to chat with me about lamb and wine and balsamic vinegar?
I’m clearly preparing for Easter and thought you might also want to get a head start.
HOW TO MAKE BRAISED LAMB SHANKS
Here’s how this situation is gonna start: first and foremost, get yourself a bottle of STAR Balsamic Vinegar of Modena. This guy is aged in oak casks and the aging makes it thicker and the oak gives it a distinctive taste and undertone. It’s perfect for marinades, or drizzled over meat, pasta, fish, salads and pizza.
That up there is a tangy, sweet and savory marinade prepared with said STAR Balsamic Vinegar of Modena, red wine, lots of garlic, and a sprig of rosemary. THAT is also what our lamb shanks are going to be submerged in for a couple of hours during cooking.
- True balsamic vinegar, like the one in this recipe, will have a thick pouring consistency. Balsamic Vinegar pours thick like syrup. If you are using a balsamic vinegar that’s the consistency of red wine vinegar, you will need to reduce it until it reaches a thick sirupy consistency.
Please study the photo above. Especially if you’ve never cooked lamb shanks before. Do you see how it’s all covered in meat and skin and fat? OK. Good. Now know that while cooking, most of that toward the tip of the bone is going to melt off and that is how you are going to end up with that naked bone in the end.
Oh but about that marinade. Yeah, that stuff will be poured over our lamb and cooked for about 1.5 to 2 hours in the oven.
The recipe is really super easy. You’re not even doing much. Hands on is maybe 10 minutes, all spent while you browning the lamb shanks and preparing the marinade. The rest of the time, those guys are in the oven, getting all prepped up and pretty for our Easter lunch.
But yep, that’s it! One pot and couple of hours to a perfect fork tender meat that is so full of flavor, and it couldn’t be easier to make.
- 1/2tablespoon STAR Olive Oil , divided
- 4lamb shanks
- salt and fresh ground pepper, to taste
- 2large yellow onions , cut in wedges
- 1/4cup STAR Balsamic Vinegar of Modena
- 1cup red wine (use your favorite one)
- 2cups low sodium fat free chicken broth
- 6garlic cloves , minced
- 1sprig rosemary , leaves only
- Preheat oven to 375.
- 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.
- Recipe Notes:
True balsamic vinegar, like the one in this recipe, will have a thick pouring consistency. Balsamic Vinegar pours thick like syrup. If you are using a balsamic vinegar that’s the consistency of red wine vinegar, you will need to reduce it until it reaches a thick sirupy consistency.