Slow Roasted Lamb Shank with Balsamic and Honey
Patricia’s Table Head Chef Jarrod Kelley put together this delicious lamb shank recipe designed to go with a powerful red like Durif or the 1889 Shiraz.
- 4 lamb shanks
- 4 tbsp olive oil
- 8 eschallots, peeled and cut in half
- 1 bulb garlic, cut in half horizontally
- 2 cups red wine
- 1 cup balsamic vinegar
- 2 cups chicken stock
- ½ cup honey
- ¼ cup tomato paste
- 6 sprigs rosemary
- I bunch parsley, finely chopped
- 2 lemons zest
- 2 cups cous cous
- Preheat oven to 160 degrees or 150 degrees fan-forced.
- Heat oil in the base of an ovenproof dish.
- Season lamb shanks with salt and pepper, and sear in the hot oil.
- When shanks are browned all over, remove them from oil and set aside.
- Add shallots and garlic to pan and gently sauté.
- When shallots and garlic have softened a little, add tomato paste and cook for 2 minutes.
- Add the red wine to the dish and bring to the boil.
- When the wine has boiled add vinegar, stock, honey, rosemary and reserved lamb shanks.
- Cover dish with foil & pop into the oven. Cook for approx. 4 hours or until lamb shanks are tender.
- When lamb shanks are cooked, remove shanks from liquid and return the dish to the stovetop.
- Reduce liquid until slightly thickened.
- Prepare cous cous as per packet directions.
- Place lamb shanks in serving dish and pour over the reduced glaze, sprinkle with the chopped parsley and grated lemon zest, serve with cous cous on the side.
Total Time: 5 hours
Prep: 1 hour
Cook: 4 hours