Lamb Shank with Balsamic Vinegar

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From our kitchen to your table: Lamb Shank + Balsamic Vinegar magic

Units Scale

2 lamb shanks
2 medium onions, sliced
1 large carrot, sliced
2 sticks celery, sliced
5ml dried mint
5ml dried rosemary
1/2 a head of garlic
30ml balsamic vinegar
20ml honey
30ml black currant jam
1 cube vegetable stock dissolved in a liter of boiling water
340ml dark beer
Optional: 2-3 medium carrots, scraped and cut into 2-3cm lengths
Suggested accompaniments: mashed potato and a green vegetable such as broccoli or green beans. For additional color perhaps add cooked red bell pepper to the green vegetables (i.e., bottled bell pepper)

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Brown meat in oil in a casserole pot.
Remove and set aside
Gently fry the onion, celery and carrot for 15 minutes
Return the meat to the casserole and add all the other ingredients.
Simmer covered on stove for 2.5 hours
Remove meat and keep warm under foil
Strain out the vegetables and garlic from the cooking liquid and throw away
Reduce cooking liquid by half (Optional: in this time, you could add fresh vegetables – e.g. carrot- and cook this in the liquid for 20 minutes)
Taste the cooking liquid and decide whether to either reduce further or to then already thicken with Cornflour (Maizena – corn starch). You should end up with a concentrated sweet flavorful sauce
Adjust seasoning, sweetness and/or acidity as needed
Return the meat and warm through
Serve meat on a bed of mashed potato, draped with the sauce

Created, Prepared, tried, and tested by Charl from SA Tasty Recipes – Saffas Daily Recipes

Find it online: https://esmesalon.com/lamb-shank-with-balsamic-vinegar/

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