Nothing better than a big plate of lamb shanks. Was nearly a 10, but it wasn't kiwi lamb...
Pre-heat oven 180c
4 large Lamb shanks
1 cup of tomato paste
1 tin of organic chopped tomatos
1 cup of a deep red wine
2 tbsp balsamic vinegar
8 cloves of garlic
1 large brown onion
1 tbsp rosemarry
1 tbsp basil
5 cups of tap water (to top shanks at the end)
1 tsp of celtic sea salt
1tsp of ground black pepper
1. On a flat grill, sear your Shanks (to keep that juice nicely stuck in there).
2. Place your Lamb shanks into a deep oven dish
3. I rubbed the tomato paste on the top of the lamb shanks, poured the chopped tomato's over them, and the garlic and brown onion. I then followed by pouring the balsamic and red wine over each. Topped with the fresh herbs and salt & pepper. I ending with topping the lamb shanks until they were each submersed in water (around 5 cups). In the oven they went. I left them for one hour with out turning. After that 1st hour i turned them each every half hour.
3 hours later they were falling apart and melt in the mouth. The sauce that was once very watery had reduced well over half and was a now beautiful rich flavor. Now ready to eat!
I do hope you enjoy these as much as we did. We had them with my cauliflower mash (also on my blog), and a side of broccolini (on my blog as well). Went down a nice weekend treat!