Balsamic Braised Lamb Shanks – Cannings Butchers
Preheat your oven to 150c. Make sure your lamb shanks have come up to room temperature on the bench. Rub them with olive oil, salt, and cracked pepper. Pour a dash of the olive oil into the bottom of...
Ingredients
- 4 Free Range Lamb Shanks
- 2 cups of our Free Range Chicken Bone Broth
- 1 tablespoon olive oil
- Salt and fresh ground pepper, to taste
- 2 large yellow onions, cut in wedges
- 1/4 cup Balsamic Vinegar
- 1 cup red wine (use a Cabernet)
- 6 garlic cloves, minced
- 1 sprig rosemary, leaves only
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