{"id":5501,"date":"2013-10-17T11:00:47","date_gmt":"2013-10-17T10:00:47","guid":{"rendered":"http:\/\/www.jameswhelanbutchers.com\/info\/?p=5501"},"modified":"2017-01-26T17:59:46","modified_gmt":"2017-01-26T16:59:46","slug":"braised-lamb-shanks-with-rosemary-and-balsamic-vinegar","status":"publish","type":"post","link":"https:\/\/www.jameswhelanbutchers.com\/info\/5501\/braised-lamb-shanks-with-rosemary-and-balsamic-vinegar\/","title":{"rendered":"James Whelan Butchers: Braised Lamb Shanks with Rosemary and Balsamic Vinegar"},"content":{"rendered":"<p><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/10\/braised-lamb-shanks.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignleft size-full wp-image-5502\" title=\"Braised Lamb Shanks with Rosemary and Balsamic Vinegar\" src=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/10\/braised-lamb-shanks.jpg\" alt=\"Braised Lamb Shanks with Rosemary and Balsamic Vinegar\" width=\"225\" height=\"169\" \/><\/a> Lamb shanks are delicious cooked long and slow.\u00a0 My favourite recipe for lamb shanks was given to me by Tamsin Day-Lewis\u2019, one of world\u2019s favourite food writers and cooks.\u00a0 She has very kindly given me permission to share her famous recipe in this book.<\/p>\n<p><strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/wp-content\/uploads\/2013\/10\/Braised-Lamb-Shanks-with-Rosemary-and-Balsamic.pdf\">Braised Lamb Shanks with Rosemary and Balsamic &#8211; Printer Friendly Download<\/a><\/strong><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>2 tablespoons plain four<\/li>\n<li>Sea salt and black pepper<\/li>\n<li><a href=\"https:\/\/www.jameswhelanbutchers.com\/proddetail.php?prod=6222\">4 lamb shanks<\/a><\/li>\n<li>2-3 tablespoons olive oil, and possibly more<\/li>\n<li>1 tablespoon rosemary leaves, finely chopped<\/li>\n<li>1 dessert spoon thyme leaves, finely chopped<\/li>\n<li>2 large onions, peeled and sliced thinly<\/li>\n<li>6 cloves garlic, roughly chopped<\/li>\n<li>300ml\/10 fluid oz white wine<\/li>\n<li>150ml\/5 fluid oz balsamic vinegar<\/li>\n<li>A bouquet of 2 strips orange peel and 2 bay leaves tied together with string<\/li>\n<\/ul>\n<p>Serves 4<\/p>\n<h2>To Cook<\/h2>\n<p>Put the flour and seasoning in a plastic bag and add the shanks, shaking to coat them evenly.<\/p>\n<p>Heat the oil in a large, heavy-based casserole and brown the shanks on all sides over a medium heat.\u00a0 This should be done quickly; just a few minutes each side, until they begin to brown and crust.\u00a0 Scrape up any burnt bits of flour and remove with slotted spoon.\u00a0 The pan may need more oil at this point.\u00a0 Add the rosemary and let it fizz.\u00a0 Then add the thyme, onions and garlic; stirring and cooking until the onions are softened and beginning to become transparent.\u00a0 Raise the heat and add the wine and vinegar, boiling for a few minutes.<\/p>\n<p>Return the shanks and their juice to the pot.\u00a0 Lower the heat and add the bouquet tucked into the side.\u00a0 Cover the pot with a layer of greaseproof paper and put the lid on top. Simmer very gently for 2 \u00a0to 2 \u00bd hours, turning the shanks occasionally.<\/p>\n<p>We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of \u00a0James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin.\u00a0<strong><a href=\"https:\/\/www.jameswhelanbutchers.com\/info\/about-us\/newsletter\/\">Sign up to our newsletter for more updates from James Whelan Butchers<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lamb shanks are delicious cooked long and slow.\u00a0 My favourite recipe for lamb shanks was given to me by Tamsin Day-Lewis\u2019, one of world\u2019s favourite food writers and cooks.\u00a0 She has very kindly given me permission to share her famous recipe in this book. Braised Lamb Shanks with Rosemary and Balsamic &#8211; Printer Friendly Download [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,5],"tags":[179,566,583,582,269,571,581,47,193],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v14.4.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<meta name=\"description\" content=\"Lamb shanks are delicious cooked long and slow.\u00a0 My favourite recipe for lamb shanks was given to me by Tamsin Day-Lewis\u2019, one of world\u2019s favourite food\" \/>\n<meta name=\"robots\" content=\"index, follow\" \/>\n<meta name=\"googlebot\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta name=\"bingbot\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.jameswhelanbutchers.com\/info\/5501\/braised-lamb-shanks-with-rosemary-and-balsamic-vinegar\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Braised Lamb Shanks with Rosemary and Balsamic Vinegar - 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