Balsamic Braised Lamb Shanks & Honey Roasted Veg


Marinated in a blend of balsamic vinegar, herbs and spice, before being slow cooked in the oven, this recipe is quite simple whilst imparting amazing flavours.


2 lamb shanks

Flour for dusting

Salt to taste 

1 tsp fresh ground black pepper 

1 tsp Coriander powder

1 tsp Cumin powder

3 tsp red chili powder

2 tbls Olive oil

1/8 tsp ground cinnamon

1 full tsp Crushed garlic

2 sprigs rosemary, finely chopped plus 1 sprig left whole

2 sprigs thyme, finely chopped plus 1 sprigs left whole

1 large tomato – grated

Zest of 1/2 a large orange

Juice of 1 large orange

1/2 cup good balsamic vinegar

1/4 cup brown vinegar


– marinate the shanks in the salt, pepper, coriander, cumin, cinnamon, crushed garlic, chili powder, rosemary, thyme, orange zest, orange juice, balsamic, grated tomato and vinegar.

– heat the oil in a heavy based pot and preheat the oven to 200 deg C.
– lightly dust the shanks in flour and place in pot.

– sear to seal.

– remove shanks from the pot and place in an oven proof dish.

– top with a sprig of rosemary and thyme 

– cover with foil and place in the oven at 200 deg C for 30 minutes, thereafter reduce the heat to 180 deg C for the remaining hour or hour and half till the meat is tender.

– remove from oven, leave to rest for 10 minutes while covered in the foil before serving with roasted veg.



Chopped veg of your choice

1 tbls honey

Salt to taste 

Fresh ground pepper to taste

Sprig of Rosemary

Sprig of thyme

Olive oil

1 tsp crushed garlic


– toss veg with the above ingredients 

– place in an oven proof dish

– cover with foil

– bake at 180 deg C for approximately an hour or till done.


4 thoughts on “Balsamic Braised Lamb Shanks & Honey Roasted Veg

    1. Wslm,

      JazakAllah for the query,

      Depending on the size of the shanks I’d say double the recipe- mine were not very large.

      Marinating it today for Friday would be perfect as it will then be beautifully marinated before cooking 🙂

    1. Wslm,

      Usually I’d substitute brown vinegar for it, but in this recipe the balsamic vinegar is the star of the recipe and so I would not recommend trying a substitute unfortunately.. The flavour once cooked is amazing and all would be lost by changing the ingredient.

      Hope this helps 🙂

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