Try our rich and tender lamb shank dish served with sweet caramelised onion and a wine sauce. The perfect partner for this would be a white bean puree and a green vege like broccoli.
Preheat oven to 140°C.
In large ovenproof casserole dish, on the stove top, heat oil over a medium heat. Add lamb and cook on all sides until browned all over. Add in sugar, wine, stock and garlic and stir to combine then bring to a boil.
Cover casserole and place in pre-heated oven. Cook lamb for 4 hours, turning twice during cooking.
Meanwhile, make caramelised onion, by melting butter in a medium-sized saucepan over a medium-low heat.
Add onion and cook for 15-20 mins or until browned and soft, stirring often. Add sugar and vinegar, stirring to combine. Cook for about 15 mins or until onion is caramelised. Remove casserole from the oven.
Take lamb from the casserole, set aside, cover and keep warm.
Pour pan liquids into a jug. Return the casserole dish to the cook top and heat over a medium heat. Add butter and melt. Add onion and celery and sauté, stirring, until just tender about 5-8 mins. Add flour and cook, stirring for 2 mins. Add reserved pan liquids, paste and rosemary, stir to combine and bring to a boil.
Reduce to a simmer and stir for 10 mins or until sauce thickens. Strain sauce to remove rosemary and any lumps.
Serve lamb with sauce and caramelised onion.
1 tablespoon olive oil
4 Fresh Meats hind lamb shanks (approx. 500g each)
1 teaspoon caster sugar
375ml red wine
500ml Foundation Foods beef stock
3 cloves garlic, peeled, finely chopped
For the caramelised onion:
2 red onions, peeled, thinly sliced
50g soft brown sugar
60ml Romulo sherry vinegar
For the sauce:
20g unsalted butter
1 onion, peeled, finely chopped
1 celery stalk, finely chopped
1 tablespoon plain flour
1 tablespoon Mutti concentrated tomato paste
1 tablespoon fresh rosemary, roughly chopped