- 6 lamb shanks.
- Plain flour for dusting.
- Sea salt and freshly ground black pepper.
- 2 tablespoons olive oil.
- 4 red onions, finely sliced.
- A handful of chopped rosemary.
- 4 cloves of garlic, chopped.
- 175 ml (6fl oz) balsamic vinegar.
- 300 ml (10fl oz) marsala or red wine.
- Pre heat oven to 150C/300F/gas mark 2 (Aga simmering oven), or you can cook it on the hob.
- Dust the shanks in the flour seasoned with salt and pepper.
- In the casserole, or a heavy frying pan, heat the oil and brown the shanks on all sides then remove.
- Lower the heat, add the onions and cook for about 10 minutes until soft and light brown.
- Add the rosemary and garlic and cook for another couple of minutes.
- Raise the heat, add the balsamic vinegar and marsala and reduce for a couple of minutes.
- Return the shanks to the pan, reduce the heat and cover with a piece of moistened greaseproof paper and the lid.
- Cook in the oven for about 2-Â½ hours, or alternatively on a low heat on the hob.
- Check shanks from time to time, basting with the juices. If the casserole looks too dry, add more marsala.
Good cooked in a heavy casserole with a lid.
Serve whole with the oniony juices. Great served with mashed potatoes on a cold winter’s day. Top tip from a customer who has used the recipe – “We cooked it the night before so it could be reheated and excess fat removed. Very tasty, thanks.”