2 lamb shanks.
Salt and pepper.
Tablespoon of olive oil.
150ml Balsamic vinegar.
300ml Beef stock.
Bulb of garlic.
2 x bay leaves.
1 x teaspoon paprika.
10 x peppercorns.
Few sprigs of Rosemary.
1 x red onion.
2 tablespoons of Heinz tomato sauce.
Pre-heat oven to 150 degrees.
Season lamb shanks with salt and pepper.
Heat a frying pan with a little olive oil and brown the lamb all over. Remove and place to one side until needed.
In a casserole dish heat the balsamic vinegar and Merlot until boiling. Allow to boil for 5 minutes. Then add 1/2 bulb of garlic, cut horizontally, the bay leaves, paprika, peppercorns and a few sprigs of fresh Rosemary. Finally, add the browned lamb shanks and the beef stock.
Place the casserole dish into the pre-heated oven for two hours.
Afterwards, thickly slice a red onion, top and tail some baby carrots, slice a handful of chorizo and place all of them in the casserole dish. Add two tablespoon of Heinz tomato sauce and give everything a little stir.
Return the casserole dish back into the oven for a further hour.
I guarantee your kitchen will smell delicious and the lamb will literally flake away from the bone. I served this with a huge dollop of cheesy mashed potato. It was just what was needed on a cold and dreary October night.
I hope you enjoy X