Michael Taylor

 INGREDIENTS

4 small lamb shanks
Plain flour for dusting
Salt and freshly ground black pepper
1½ tablespoons olive oil
4 medium red onions, finely sliced
3 tablespoons chopped fresh rosemary leaves
3 garlic cloves
150ml (5 fl. oz.) balsamic vinegar
200ml (7 fl. oz.) red wine

 METHOD

Preheat the oven to 200 deg C (400 deg F, gas 6) or cook on top of the stove. Dust the lamb shanks with seasoned flour. Heat the oil in a heavy bottomed pan and brown the shanks on all sides, then remove. Lower the heat, add the onions and cook for 10-15 minutes until light brown. Add the rosemary and garlic and cook for another 2 minutes. Raise the heat, then add the balsamic vinegar and red wine. Reduce for a couple of minutes.

Return the shanks to the pan, reduce the heat and cover with a piece of moistened greaseproof paper and the lid. Cook in the pre-heated oven for 2-2½ hours, or on top of the stove. Check the shanks periodically and baste with the juices. Add more wine if they appear too dry. Serve whole with the juices.