Preparation time: 25 minutes
Cooking time: 2 hours 50 minutes
What you will need:
• 4 lamb shanks
• 2 tbsp plain flour
• ½ tsp sea salt
• ½ tsp cracked black pepper
• 1 tsp dried rosemary
• 3 tbsp olive oil
• 1 onion, finely diced
• 3 celery sticks, finely diced
• 2 carrots, finely diced
• 8 shallots, peeled
• 3 cloves of garlic, crushed
• 75 ml balsamic vinegar
• 300 ml Beronia Rioja Reserva
• 600 ml lamb stock
• 6 sprigs of rosemary
• 6 sprigs of thyme
• 2 bay leaves
- Pat dry the lamb shanks, and in a bowl mix together the plain flour, sea salt, cracked black pepper and dried rosemary. Dust the lamb shanks in the flour mixture.
- Place a large oven-proof casserole dish onto a medium heat and add the olive oil to the pan. Once hot, brown the lamb shanks off in the pan for 5-10 minutes or until golden. Set aside.
- Add the onion, celery, carrots and shallots to the pan and cook for 5 minutes. Place the lamb shanks back into the pan and pour over the balsamic vinegar, Beronia Rioja Reserva and lamb stock. Add the sprigs of rosemary, thyme and bay leaves. Bring to the boil and then place a lid on the pan and transfer to the centre of your oven to cook for 2 hours.
- After 2 hours, remove the lid from the casserole dish and rotate the lamb shanks. Transfer back to the oven to cook for a further 30 minutes.
- Remove from the oven and serve with garlicky mash and buttery kale.
Wine match: Beronia Rioja Reserva
Beronia Reserva is matured for 18 months in mixed French and American oak barrels. It has complex flavours of wild fruits, chocolate and leather, with hints of clove and sweet spice. It’s well-structured with a velvety texture, fine tannins and a lingering finish.