Slow Roasted Balsamic Lamb Shank - Mazzetti l'Originale Balsamic Vinegar of Modena Gold Label

Slow Roasted Balsamic Lamb Shank

Rich, tender and delicious, this fall-off-the-bone lamb shank is sure to become a firm favourite. Our Gold Label Balsamic Vinegar adds depth and flavour to this recipe. The fruity and complex notes shine through to perfect the dish!

Time: 2+ hours Level: More challenging Serves: 2
Pairs Perfectly With
Gold Label Balsamic Vinegar of Modena
Mazzetti Originale Balsamic Vinegar of Modena Gold Label Signature Series 250ml AUS
Tips from a Master

Serve with creamy mash and green beans, then pour over the juice to finish, enjoy! Chiara

Shopping List

1 tbsp Extra Virgin olive oil

2 lamb shanks

2 shallots sliced

1 tsp plain flour

125ml red wine

300ml lamb or beef stock

1 tbsp redcurrant jelly

2 tbsp Mazzetti Balsamic Vinegar of Modena

2 sprigs fresh thyme

  • Step 1.

Preheat the oven to 160°C fan. Heat the olive oil in a flameproof casserole dish. Season the lamb shanks with salt and pepper and add to the dish. Cook over a high heat for 6-7 minutes, until browned all over.

  • Step 2.

Reduce the heat slightly, add the shallots to the pan and cook for 2-3 minutes. Stir in the flour. Pour in the wine, stock, redcurrant jelly and balsamic vinegar, then add the thyme sprigs. Bring to a simmer, then cover and transfer to the oven. Cook for 2 hours 15 minutes.

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