Serves 6.

• 1kg lamb shanks, cut into 3cm lengths through the bone
• Seasoned flour for dusting
• 2 tablespoons olive oil
• 6 onions, finely sliced – use red onions if available
• ¼ cup rosemary needles
• 4 cloves garlic, crushed
• ½ cup balsamic vinegar
• 1 cup red wine – remember if it is not good enough to drink, it’s not good enough to cook with
• Vegetable stock as and when needed

Preheat oven to 180oC or you can cook on top of the stove.

Dust the lamb shanks with seasoned flour. In a heavy bottomed saucepan with lid, heat the oil and brown the shanks in batches on all sides until brown, then remove. Lower the heat, add the onions and cook about 10 – 15 minutes until light brown. Add the rosemary and garlic and cook for another couple of minutes. Increase heat and add the balsamic vinegar and the wine. Boil rapidly until reduced by half. Return the shanks to the pan, reduce the heat and cover with a piece of moistened greaseproof paper and the lid. Cook in the oven for about 2 – 2 ½ hours, or alternatively, on top of the stove. Check the shanks from time to time, basting with the juices or adding a little vegetable stock if they look too dry. Serve whole with the juices.