Honey Braised Lamb Shank

Ingredients

• 4 pieces Lamb shank (with bone, boneless if you prefer)
• 2 tablespoons Olive oil (extra virgin)
• 6 units Shallots (finely sliced)
• 3 units Garlic cloves (in skin (unpeeled))
• 3 tablespoons Balsamic vinegar (of good quality)
• 5 tablespoons Honey (mild or flavored to taste)
• 1 sprig Fresh rosemary
• 2 sprigs Fresh thyme
• 1 unit Bay leaf
• 1 tablespoon Water (about 1 cm at the bottom of the pot)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the aromatics

   Finely slice the 6 shallots and keep the 3 garlic cloves in their skins. Measure the balsamic vinegar, honey and prepare the herbs (rosemary, thyme, bay leaf).

   Time: PT10M

2. Brown the lamb shanks

   Heat 2 tablespoons of olive oil in the pot over medium‑high heat. Add the 4 lamb shanks and turn them on all sides until a nice golden color is achieved.

   Time: PT10M

3. Sauté the aromatics

   Add the sliced shallots and garlic cloves in their skins to the pot. Sauté for 5 minutes, stirring gently.

   Time: PT5M

4. Deglaze and sweeten

   Pour in 3 tablespoons of balsamic vinegar and 5‑6 tablespoons of honey. Mix quickly to lift the browned bits from the bottom of the pot.

   Time: PT2M

5. Add the herbs and water

   Stir in the rosemary, thyme, bay leaf and 1 tablespoon of water (about 1 cm at the bottom). Season with salt and pepper.

   Time: PT1M

6. Simmer gently

   Reduce the heat to low, cover the pot and let simmer for 2 hours, stirring gently every 30 minutes to prevent the bottom from sticking.

   Time: PT2H

7. Plate and serve

   Remove the lamb shanks, place them on a serving platter and drizzle with sauce. Serve immediately with fresh pasta, rice or green vegetables.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g