Lamb Flank, Slowly Cooked with Balsamic Vinegar, Garlic and Rosemary



  • 1 Lamb Flank (breast)
  • 1 cup of balsamic vinegar
  • 1 of water over flank
  • 3 whole cloves of garlic
  • lamb stock cube
  • Sea salt
  • 2 tins of rinsed and drained flagelot beans


  1. Put flank in a small roasting dish skin side up.
  2. Pour over the balsamic vinegar and water.
  3. Throw in the garlic and stock cube.
  4. Slowly cook in oven for 3-4 hours at a low heat. (I use the simmering oven in the aga)
  5. Take out of oven then sprinkle some sea salt on the skin and put in a hot oven to brown the skin for about 20 mins.
  6. Take the meat out of the roasting tin and add a couple of tins of strained and rinsed flagolet beans to the tin and stir into the cooking juices.
  7. Cut the flank up and put into a serving dish with the bean mixture and keep warm.

Best served with mash and seasonal veg.

Recipe from Silvy Weatherall.