Braised lamb shanks with balsamic and red wine reduction

Stracotto di agnello al forno con riduzione di vino rosso e balsamico

lamb shank.JPG Thumbnail0

Ingredients - Serves 4 Abundantly

4 lamb shanks, trimmed of fat

1/2 kilo of cherry tomatoes, halved

2 cloves of garlic, peeled

1/2 bottle of full bodied red wine like Barbera d'Asti

1/2 glass of wine for deglazing

4 tablespoons of extra virgin olive oil

150ml balsamic red wine reduction

Generous sprig of rosemary


  • Preheat the oven to 180 degrees. In a pestle and mortar, pound the cruched garlic, some of the rosemary and a tablespoon of the oil.
  • Make some incisions here and
  • there in each lamb shank and stuff with the rosemary and garlic paste.
  • Drizzzle the rest of the oil inot a wide roasting tin and infuse the peeled garlie and the rest of the rosemary in it over a low heat on top of the stove.
  • Remove the garlic with a slotted spoon and add the tomatoes. Pour in the half bottle of wine.
  • Add the lamb shanks to the roasting tin, seal all over and place in the oven for an hour and a  half. Pour the balsamic reduction over the lamb and continue to roast for a further 60 minutes or until tender.
  • Remove the shanks to a large serving platter and place the oven tin on the stove over a medium heat, pour in the 1/2 glass of wine and stir, incorporating the juices in the tin. Pour this sauce over the shanks. Serve with chickpeas or chilli and garlic lentils


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