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Lamb shanks with balsamic vinegar

Jarrets d’agneau au balsamique


  • 4 lamb shanks
  • 1.5 Cups Red Wine
  • 1 cup of balsamic vinegar
  • 1.5 Cups of lamb stock (can be substituted with another kind of stock, or a broth of your choice)
  • 2 leeks
  • 2 carrots
  • 1 onion
  • 4 cloves of garlic
  • 2 sprigs of rosemary
  • 4 sprigs of thyme
  • 45 ml of flour
  • 2.5 ml cinnamon
  • 5 ml cumin
  • 10 ml crushed coriander seeds
  • 10 ml butter



  • Preheat the oven to 300F
  • Mix 30 ml of flour and the spices.
  • Rub the flour and spice mixture over the shanks
  • In a Skillet over medium heat, Heat the olive oil. 
  • Sear the shanks on all sides, remove from the pan and set aside.
  • Cut the leeks into slices and clean
  • Coarsely chop the carrots, onions and garlicIn the same pan, brown all the vegetables, as well as the sprigs of thyme and rosemary
  • Add the balsamic vinegar, and reduce to low heat by half
  • Transfer the mixture to a caserolle (the caserolle should be able to be covered).
  • Add to the mixture the red wine, the stock, and place the shanks on top. 
  • Cover on the middle grill, place the casserole, and cook for 4 hours.


  • Remove the pan from the oven, remove the shanks
  • Filter the cooking juices from the other ingredients (take care to keep this one)
  • In a dish, mix the 15 ml of flour and the butter (butter to handle)
  • In a pan, reduce the cooking juices, and add 15 ml of the butter mixture, mixing it vigorously. Add handling butter if required.

Serve on a bed of your favorite side dish, these shanks will be fantastic with fresh pasta or root vegetable puree!

Enjoy your meal!

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