Italian Lamb Shank with a Red Wine and Balsamic Jus

Ingredients

  • 4 lamb shanks, trimmed
  • 8 spring onions
  • 1 cup red wine
  • 2 cups chicken stock
  • ¼ cup balsamic vinegar
  • 2 tablespoons of Spaghetti and Meatball Italian Spice
  • Salt 
  • Fresh cracked black pepper

    Method

    1. Prepare the oven - Preheat the oven to 170°C. 

    2. Prepare the meat - Coat the lamb in olive oil and season with salt, pepper and the  Spaghetti and Meatball Italian Spice. Place the lamb in a heavy based casserole dish, heated on the stovetop to a medium heat. Brown the lamb all over for about eight minutes. Remove the shanks and let rest. Place the spring onions in the casserole dish and brown. Add the stock, wine, vinegar and lamb. Bring to the boil.

    3. Cook the meat - Put the lid on the casserole dish and cook in the oven for two hours or until tender. Remove the lid and cook for half an hour. Remove the shanks and let rest for half an hour. 

    4. Create the Jus - Spoon off any fat that has risen to surface. Put the casserole dish on the stove on a high heat and reduce the sauce.

    5. Serve - Place the lamb on a plate, cover with the jus and serve with mash and steamed greens.