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Baked Balsamic Lamb Shanks

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Either serve the shanks whole on the bone or you can shred the meat off the bone and toss through the salad.

Ingredients:
  • 4 frenched lamb shanks (approx. 350g each), fat trimmed
  • 2 tbsp olive oil
  • 2 tbsp harissa paste
  • 1 tbsp ground coriander
  • 2l (8 cups) beef stock
  • 1/3 cup balsamic vinegar
  • 3 sprigs oregano
  • 1 large eggplant, cut into 4cm pieces
  • 1 tsp fennel seeds
  • 60g baby rocket leaves
  • 200g cherry tomatoes, quartered
  • 400g can butter beans, rinsed, drained
  • 175g green beans, blanched, halved lengthways
  • ½ cup mixed olives, pitted, roughly chopped
  • 1/3 cup marinated feta, crumbled
  • toasted pine nuts, chopped, mint sprigs, lemon wedges, to serve
Directions:
  1. Preheat oven to 180°C (160°fan-forced). In a large glass dish place half the oil, lamb shanks, harissa paste and coriander. Season and rub well to coat.
  2. Heat a large ovenproof casserole dish over medium-high heat and cook shanks, in 2 batches, if necessary, for 8-10 minutes or until browned all over. Add stock, balsamic vinegar and oregano. Cover and place in the oven for 2 ¼-2 ½ hours or until tender and falling off the bone. Remove shanks from sauce and set aside in a large bowl covered with foil to keep warm. Place sauce in a medium saucepan, bring to the boil, reduce to a simmer and cook for 8-10 minutes or until sauce thickens.
  3. Meanwhile, line a large baking tray with baking paper. Spread eggplant onto tray, drizzle with remaining oil, sprinkle with fennel seeds, season and toss to coat. Cook for 30-35 minutes or until tender.
  4. On a serving platter place rocket, tomatoes, beans, eggplant, olives and feta. Top with shanks and drizzle with sauce. Sprinkle with pine nuts and mint sprigs. Serve with lemon wedges.
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