Ingredients
1 Lamb shank, skinned and trimmed
3 Roast garlic cloves
20 g Balsamic vinegar
50 g Red Wine
200 g Brown lamb stock (alternatively chicken)
1 Carrot, peeled and roughly chopped
1 Medium onion, peeled and roughly chopped
2 Sticks of celery, roughly chopped
1 Tablespoon of tomato paste
salt, pepper to taste
Preparation
Season lamb shanks with salt and pepper. Gently seal the shank from all size in a casserole pot with moderate amount of cooking oil. Add vegetables and brown. Add tomato paste and gently cook for 1 minute. Add vinegar and wine allowing it to reduce by half. Add stock and herbs covering the shank by 2/3. Gently cook the shank in the oven at 350 degrees F (175 degrees C) for up to 90 minutes until the meat is very tender. Remove the shank and keep hot. Strain the sauce, add the garlic and adjust seasoning to your liking. Serve the shank immediately covered with a generous amount of sauce.
