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Caramelised Fig Balsamic and Rosemary Lamb Shanks

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  • 1 tablespoon Fat Hen Farm extra-virgin olive oil
  • 12 Schulte’s Lamb Shanks
  • Olsson’s sea salt
  • Aussie Pepper cracked black pepper
  • 1 litre Roza’s chicken bone broth
  • ¾ cup (180ml) P360 honey
  • ½ cup (90g) Bundaberg brown sugar
  • ½ cup (125ml) Lirah Caramelised Fig Balsamic
  • ½ cup (125ml) Ballandean Estate Wine Merlot
  • 8 cloves garlic, crushed
  • 4 rosemary sprigs

(All highlighted ingredients are available in store now at Panty 360)

 Method

  1. Preheat oven to 180°C (350°F)
  2. Heat the oil in a large non-stick frying pan over high heat
  3. Sprinkle the lamb with salt and pepper and cook, in batches, for 2–3 minutes each side or until browned. Place in a large deep-sided roasting pan and set aside.
  4. Wipe out the frying pan and add the stock, garlic, honey, sugar, vinegar, wine and the rosemary. Bring to the boil and pour over the lamb shanks.
  5. Cover tightly with aluminium foil and roast, turning the shanks half way through cooking, for 2½ hours or until the shanks are tender.
  6. Increase the oven temperature to 220°C (425°F). Remove the foil and roast, uncovered, turning the shanks every 15 minutes, for a further 45–50 minutes or until glossy and sticky.
  7. Place the lamb shanks on a serving dish. Strain the liquid from the pan and skim off any fat. Serve lamb with the pan juices and mint sauce.

Serves 12

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