Sunday, 7 October 2012
Slow-cooked balsamic lamb shanks
4 cloves garlic
Half a bottle of red wine
120ml balsamic vinegar
1 tsp juniper berries (about 5 or 6 berries)
2 bay leafs
A couple of sprigs of rosemary
Mix a good few pinches of salt and pepper into the flour in a bowl. Dip in your lamb shanks, until all the flesh has a light coating of the flour. In a good sized casserole dish (which fits your shanks fairly snugly) or heavy pan, heat your oil, then brown off the lamb shanks one by one.
Fry your onions, until soft, then add in the garlic cloves and give it another minute. Return the lamb to the pan, then add the remaining ingredients. The shanks should be about half covered by the liquid, so add a bit of water if needs be (or more wine, if you're feeling extravagant).
Put the casserole dish in the oven at gas mark 4. Then, sorry, but you've got three hours to wait. It'll give you time to peel ten tonnes of potatoes and make mashed potato mountain. Or you could read a book, or dick around on instagram, or annoy the cat. I'm pretty sure I did all of these things.
Every 30 mins or so, check how things are going. Baste and turn the meat, add more liquid if needed. You'll know it's done when the meat is starting to fall off the bone and the juices have reduced/thickened. Have a taste and see if it needs more seasoning, or watering down a bit. Then devour.