Lamb shanks braised in balsamic, Port and herbs

Serves 6

6 lamb shanks, cut from the forequarter
12 pickling onions, peeled keeping the
root intact
300g button mushrooms, cleaned and
halved
250g streaky bacon, chopped
2 cloves garlic, peeled and chopped
1 can whole Italian tomatoes
1 sachet sun-dried tomatoes, sauce
drained and chopped
20ml brown sugar
1 cup finely chopped herbs (rosemary, thyme, oregano and parsley)
250ml balsamic vinegar
500ml Port
500ml beef stock
Juice and zest of 1 large lemon
Salt and fresh black pepper to season

Method
Pre-heat oven to 160ºC. Dust each piece of shank in seasoned flour, then brown and
seal in a large “oven to stove” casserole.Remove shanks and fry the bacon, onions
and mushrooms until golden, then add the garlic. Add the tinned and sun-dried
tomatoes, brown sugar, herbs, balsamic, Port and stock. Bring to the boil, then add the meat back to the liquid, with the lemon juice and zest. Place in the pre-heated oven for about 2½ hours.
Check after 1½ hours and add a little water if necessary. After 2 hours, check the meat for tenderness – when it is falling off the bone, remove from oven and set aside. If necessary, reduce the stock to make a sticky gravy. Then allow everything to cool, preferably refrigerating
overnight.
Remove the layer of fat on the gravy and add the shanks back to the casserole. Re-heat in a pre-heated oven for 30 – 45 minutes. Serve piping hot with mash, roasted vegetables and a
green salad.