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

Ingredients:

• 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

Method:

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.