Rioja Braised Lamb Shanks with Beronia Rioja Reserva

Prep Time: 25 minutes  

Cook Time:  2 hours 50 minutes

Serves: 4

Ingredients

• 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
• 78 ml balsamic vinegar
• 300 ml Beronia Rioja Reserva
• 600 ml lamb stock
• 6 sprigs of rosemary
• 6 sprigs of thyme
• 2 bay leaves

Method:

1. Preheat your oven to 160 C/140C fan.
2. 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.
3. 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.
4. Add the onion, celery, carrots, shallots and garlic 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.
5. 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.
6. Remove from the oven and serve with garlicky mash and buttery kale.