Succulent lamb shanks, slow cooked in a garlic plum sauce with rosemary and balsamic. The meat literally falls off the bone... Serve it with mash and/or vegetables.
4 medium lamb shanks (about 200g each, all visible fat removed)
1 red onion, sliced
3 cloves garlic, sliced or minced
2 cups beef stock
1 cup dry sherry
1/4 cup balsamic vinegar
2 tbsp honey
2 tbsp plum sauce
3 sprigs fresh rosemary (or 2 tbsp dried)
Salt and pepper
Olive Oil spray
Heat oven to 170°c. Heat a heavy-bottom pan, spray with oil and brown the shanks on all sides. Place shanks in a single layer in a casserole dish (with a lid). Returning to the pan add onion, garlic and a little salt – sauté on low until golden. Add the rest of the ingredients and bring to the boil. Pour mixture over shanks, pop a lid on and cook for 3 hours, turning the shanks every now and then. Serve on your favourite mash with some lovely green veges or even a salad. If you have some sauce left over, freeze it for an instant sauce with lamb chops, sausages or steak.
Why it's good for you
There is very little added fat in this recipe as all the flavour comes from the lamb, stock, aromatics and slow, slow cooking. If you're not a fan of cooking with alcohol, just replace the sherry with more stock or stock/water combination.
1731.6kj (413.6cal); 8.16g total fat (2.79g saturated fat)