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Ingredients
- Â Â Shinco di agnello
- 6 sm lamb shanks
- Â Â plain flour for dusting
- Â Â sea salt and freshly grnd black pepper
- 2 Tbsp. extra virgin olive oil
- 6 x red onions peeled and finely sliced
- 1 handf minced rosemary leaves
- 4 clv garlic peeled and minced
- 175 ml balsamic vinegar
- 300 ml red wine
Directions
- Preheat the oven to 200C/400F/Gas 6 (or possibly you can cook on top of the stove).
- Dust the lamb shanks with seasoned flour.
- In a heavy bottomed saucepan with a lid heat the oil and brown the shanks on all sides then remove.
- Lower the heat add in the onions and cook for about 10-15 min till light brown.
- Add in the rosemary and garlic and cook for another couple of min.
- Raise the heat and add in the baisamic vinegar and the wine.
- Reduce for a couple of min.
- Return the shanks to the pan reduce the heat and cover with a piece of moistened greaseproof paper and the lid.
- Cook in the oven for about 22 1/2hours or possibly alternatively on top of the stove.
- Check the shanks from time to time basting with the juices or possibly adding more wine if they look too dry.
- Serve whole with the juices.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 211g | |
| Recipe makes 6 servings | |
| Calories 152 | |
| Calories from Fat 41 | 27% |
| Total Fat 4.61g | 6% |
| Saturated Fat 0.62g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 20mg | 1% |
| Potassium 253mg | 7% |
| Total Carbs 16.61g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 11.27g | 8% |
| Protein 1.29g | 2% |
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