Stew! Lamb Shanks with Red Wine and Balsamic Vinegar (+ Competition)

New cook books are great. New cookbooks I won by following the author on twitter are even better, especially as I hadn’t even realised there was a competition running!

I’m a real fan of a good stew.  Hearty and comforting, full of warmth and good flavours and often made from inexpensive ingredients. What’s not to like?

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Genevieve Taylor feels the same way and shares a wide range of recipes in her book Stew! released earlier this year.

Particularly appealing to those wanting inspiring yet frugal recipes, it didn’t take me long to decide which recipe to try first, though I have a feeling we’ll be trying quite a few through the cold winter months to come.

The recipe for lamb shanks with red wine and balsamic vinegar was very straightforward and the results were absolutely delicious. And it was just as frugal as promised, making use of a small pair of lamb shanks from Donald Russell, an inexpensive but perfectly drinkable red wine from Aldi, and an inexpensive bottle of balsamic vinegar from Waitrose.

This is definitely a recipe we’ll make again!

Enter my competition, below, to win your own copy of Stew!

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Lamb Shanks with Red Wine and Balsamic Vinegar

Ingredients
2 tablespoons plain flour
4-6 lamb shanks (or 1 kilo ox cheeks, see note below recipe)
2-3 tablespoons olive oil
4 red onions, cut into wedges through the root
3 cloves garlic, crushed
1 tablespoon fresh rosemary leaves
375 ml red wine
150 ml balsamic vinegar
salt and freshly ground black pepper

Note: We had 2 lamb shanks, so halved all amounts in the recipe above.
Note: We used regular vegetable oil in place of olive oil.

Method

  • Season the flour with salt and freshly ground black pepper. On a large plate dust the lamb shanks with the seasoned flour and toss to coat all over.

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  • Heat the cooking oil in a heavy-based pan, with a lid, and brown the lamb shanks on all sides. This will take a good few minutes so don’t rush it as the flavour will be greatly improved if the shanks are well browned. Remove to a plate and set aside.

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  • Add a little more oil to the pan if necessary, add the onions and allow to soften and colour a little at the edges. Then add the garlic and rosemary and cook for just a minute.

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  • Return the lamb shanks to the pan and pour over the red wine and balsamic vinegar.

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  • Bring up to a simmer, cover with a lid and cook very slowly for 2 – 2.5 hours. You want the lamb to be so soft it is coming away from the bone. Turn the shanks every now and then to baste them in the juices.

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  • Check the seasoning and adjust if necessary. Serve with herby mash potatoes.

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Delicious…

Edit: The following week, I made this recipe again substituting a ox cheeks for the lamb shanks and it worked beautifully. I used a kilo of ox cheeks and the full amounts of everything else. I also allowed an extra hour for cooking, covered and then an additional half an hour uncovered to reduce the sauce a little further at the end. It was absolutely fantastic, just like the lamb shanks.

Win!

If that lovely recipe whet your appetite, why not enter my competition to win a copy of this marvellous book for yourself?

 

How to enter

You can enter the competition in 4 ways.
Please leave a separate comment on this post for entries 1 – 3. A separate comment is not needed for entry 4.

Entry 1 – Answer the question
Leave a comment below, answering the following question:
Which vinegar gives its distinctive flavour to the lamb shank stew I cooked from Genevieve’s book?

Entry 2 – Become a Facebook fan of Kavey Eats
Go to the Kavey Eats Facebook page and click on the Like button. Leave a comment below once you’ve done so. If you’re already a Facebook fan, just say so in your comment. Please include your Facebook name.

Entry 3 – Follow Kavey on Twitter
Click through and follow @KaveyF on Twitter and leave a comment below once you’ve done so. If you already follow me, just say so in your comment. Please include your Twitter name.

Entry 4 – Tweet
Tweet the (exact) sentence below:
I’d love to win a copy of Stew! by Genevieve Taylor from www.kaveyeats.com #KaveyEatsStew

Rules & Details

  • The deadline for entries is midnight GMT Saturday 26 November 2011.
  • One entry per method per person.
  • The winner will be selected from all valid entries using a random number generator.
  • The prize includes delivery, and can be delivered to UK mainland addresses only.
  • The prize cannot be redeemed for cash.
  • The prize is offered and will be delivered directly by Absolute Press.
  • The winner will be notified by email or twitter asked to provide a delivery address. If no response is received by the end of November 2011, the prize will be forfeit and a new winner will be picked and contacted.

*If you don’t have a secondary email address already and are nervous about sharing your main email address on the internet, why not set up a new free email account on hotmail, gmail or yahoo, that you can use to enter competitions like this?


Please leave a comment - I love hearing from you!
34 Comments to "Stew! Lamb Shanks with Red Wine and Balsamic Vinegar (+ Competition)"

  1. Dom at Belleau Kitchen

    firstly let me just say how wonderful that stew looks, I adore lamb shank but rarely cook it, so I am GOING to do this this coming week… looks AMAZING!!!

    … and I want that book!

    … especially with the balsamic vinegar!

  2. Ozzy

    Will be trying this recipe soon! Keep up your excellent work. You have a real talent for writing and your pieces make me feel as if I am right there with you!

  3. Jen

    Not entering the competition as I already have a copy, just wanted to say how bloody brilliant this book is – I bought a copy a couple of months ago and have cooked solidly from it since.

  4. Kavey

    THIS COMPETITION IS NOW CLOSED.

    CONGRATULATIONS TO THE WINNER, MUMMY24, PICKED BY RANDOM NUMBER GENERATOR FROM ALL VALID BLOG AND TWITTER ENTRIES.

Comments are closed.