1 Large French Shallot sliced
1 Large Red Onion sliced
5 Garlic cloves – Unpeeled
2 Large Bay leaves
2 Sprigs of Fresh Thyme
2 Sprigs of Fresh Rosemary
3 Tablespoons of Balsamic Vinegar
3 Tablespoon of Honey
1/2 Cup of Water
2 Tablespoon Olive Oil
Salt & Pepper
Heat up a heavy base saucepan – I use a cast iron pan (Staub Cocotte). When very hot, add the olive oil and saute the lamb shanks until brown on all sides. This step is very important, as the browning imparts a lot of the flavor to the dish.
Add the sliced onions, garlic and fresh herbs and mix well. Add the balsamic vinegar, honey and water.
Salt & Pepper to taste.
Preheat your oven at 180 Celsius –
Bring the dish to a boil on the stove top. Once the liquid starts to boil, put the lid on and place in the oven for 3 hours.
After 1 hour, check the meat and turn it in the pan. Check again after another hour.
I usually remove the lid after the 2nd hour and let some of the liquid evaporate.
Once cooked, remove the juice from the pot and place in a large measuring cup. The fat will come up to the surface – Remove it completely and pour in a saucer.
Serve with fresh egg noodles or mashed potatoes.