4 lamb shanks
2 red onions (thinly sliced)
2 tbs vegetable oil
500ml lamb stock
400ml full-bodied red wine
3 cloves garlic (roughly chopped)
2 large fresh sprigs rosemary
2 tbs Balsamic vinegar
2 tbs redcurrant jelly
Coarse sea salt and freshly ground black pepper (to taste)
Pre-heat the oven to 145º C
In a large heavy casserole heat the oil then brown the lamb shanks one at a time then set aside.
In the same utensil fry the onions until lightly caramelised.
Add the balsamic vinegar and cook with the onions to form a sticky paste.
Return all the lamb to the casserole then pour in the stock and the red wine.
Add the chopped garlic, sprigs of rosemary and stir in the redcurrant jelly.
Bring to the boil on the hob, adding seasoning to taste.
Place a piece of greaseproof paper (cartouche) to cover all the ingredients, tucking the edges in.
Tightly cover with the lid and cook in the oven for about 2 hours.
Boiled new potatoes especially Jersey Royals go particularly well with this and most lamb dishes. Other vegetables could be minted garden peas, broccoli and braised cabbage.