Honey Glazed Lamb Shanks | SOURIS D’AGNEAU AU MIEL
Course: MainServings
2
peopleCooking time
2
hoursDelight your guests with these succulent Honey Glazed Lamb Shanks, cooked to perfection with a rich combination of honey, balsamic, and herbs. Ideal for a sophisticated dinner, this dish promises to be a memorable centerpiece of any meal.
Ingredients
- Honey Glazed Lamb Shanks
2 lamb shanks
olive oil
2 tablespoons honey
40 ml balsamic vinegar
100ml white wine
50ml beef/chicken stock
1 onion
small potatoes
5 cloves of garlic
rosemary, bay, thyme
salt and pepper
Directions
- Honey Glazed Lamb Shanks
- Brown the shanks all over in a good amount of olive oil, seasoning generously with salt. Once browned well on all sides remove and set aside.
- Roughly chop the garlic and slice the onion. Add into the now flavourful oil, seasoning with salt and pepper, and very gently sweat until the onions have gone really soft and are starting to turn golden.
- Add the honey and allow to cook for a minute to lightly caramelise. Add the shanks back in and roll them around to coat with the honey.
- Pour in the balsamic vinegar and white wine then reduce by about half over a strong heat. Pour in the stock and add the herbs, cover and let simmer gently for 2 hours in the oven (150°C/300°F). Turn the shanks once halfway through.
- Meanwhile, cook the potatoes by boiling them with salt and a sprig of rosemary. Before serving, reheat the potatoes by tossing in some olive oil.
- If the sauce is not thick enough by the end of the 2 hours, turn up the heat and reduce uncovered until a suitable consistency (thick enough to nicely coat the shanks). Serve the shanks with the potatoes and sauce poured all over.
Another brilliant recipe. I love the footage of the scenery, locals and outdoor cooking.
All the best Chef!
So glad you like my stuff!
All the best,
Peter
You deserve it. It inspired me to try these new recipes and cooking techniques.
Any chance of some pastry recipes? 🙂