Slow cooked Lamb Shanks

This recipe was made for me by a friend and didn't taste great. We sat there wondering why as the recipe came from a chef with a huge reputation. We came to the conclusion it was all in the timing and possibly the wine (added not consumed). I decided to give it a go myself. It turned out unctuous, rich and tasty. Confession time - I have to admit that due to my determination to get the recipe right this time I did use a good Italian red wine and my best balsamic, it's syrup like, sweet, expensive and now nearly empty! Maybe the recipe would of turned out good anyway but due to the fact that this was a little expensive to make I would save it for special occasions.

Recipe claims serves 6, I used 4 shanks between 2 but we were bursting after

6 small lamb shanks
Plain flour
2 tbsp olive oil
6 red onions sliced
Handful chopped fresh rosemary
4 garlic cloves chopped
175ml balsamic vinegar (best quality affordable)
300ml red wine

Pre heat the oven 200 C ( gas 6)
Dust the shanks with seasoned flour
Heat the oil in a heavy bottomed pan with a lid and brown the lamb on all sides then remove
Lower the heat, add the onions and cook for 10-15 minutes until light brown
Add the rosemary and garlic and cook for a couple more minutes
Raise the heat and add the vinegar and wine, then reduce for a couple of minutes
Reduce the heat once more and return the shanks to the pan. Cover with moistened grease proof paper and lid ensuring paper sits between pan and lid all the way around to form a seal
Place in the oven for 2-2 1/2 hours. Basting from time to time and ensuring it doesn't get dry (add a touch of water or wine if it does)

This is quite a rich dish. The sauce should not taste of vinegar and be jammy and thick so do taste it before serving. I served with a good old garlic mash potato and some green vegetables. There may have been a glass of wine as well.

Time taken15 mins + cooking
Effort     3/5
end result 5/5

This is a cookbook recipe - The River cafe cookbook - Rose Gray and Ruth Rogers