Balsamic Braised Lamb
Serving Size / Yield
- 2 cups Balsamic Vinegar
- 4 Lamb Shanks
- Salt & Pepper
- 2 oz Olive Oil
- 1 Carrot, cut into small pieces
- 1 Yellow Onion, chopped and divided
- 1 stalk Celery, chopped
- 4 cloves Garlic, quartered
- ½ cup Red Wine
- 1 Tbsp Tomato Paste
- ½ tsp Whole Thyme
- 1 Bay Leaf
- ¼ tsp Black Pepper
- ¼ lb Butter, chilled and diced
Boil balsamic vinegar in a small saucepan, then reduce heat and let simmer 20-30 minutes until thickened. Set aside for later.
Lightly season the lamb shanks with salt and pepper.
Use a heavy bottomed frying pan to heat the oil over high heat and sear the shanks on all sides.
Brush some of the balsamic glaze on the meat.
Remove the meat and lower heat to medium.
Add the chopped carrot, onion and celery and cook for 2 minutes.
Now add in the garlic and cook for another minute.
Pour in the wine and scrape the bottom of the pan and add bits to the paste. Let everything simmer over low heat for 5 minutes.
Return meat to the pan, cover with water, add thyme, bay leaf, black pepper and bring to a boil.
Cover the pan and bake in the oven on 400 degrees for 1 to 1-1/2 hours or until meat looks like it could fall off the bone.
Cover a pan with foil.
Remove meat from pan, lightly brush with glaze and place in foil covered pan on low heat in the oven.
Brush with remaining balsamic glaze.