Balsamic Braised Lamb Shanks

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   In a large cast-iron dutch oven, heat the oil over medium high heat. Season the lamb shanks on all sides with salt and pepper. Sear the lamb shanks in the hot pan and turn every three minutes or so. Make sure all of the sides are well browned. Remove. Reduce heat to medium. Place the onions and garlic in the pan and sautee for about five minutes. return shanks to dutch oven. Preheat oven to 350 degrees. Add the chicken stock and balsamic vinegar and gently stir until combine. Cover the shanks and place in hot oven. braise for three hours. Place the dutch oven on a burner over medium high heat. Remove shanks and set aside. Strain the liquid and return it to the pan. Reduce the sauce for about ten minutes. When the sauce is reduced by a half, return shanks to the pot and coat them with the sauce. Plate the shanks and spoon sauce over them.

* Per serving · 4 servings · Values may vary.