Lamb Shanks with Balsamic Vinegar, Orange and Cinnamon

Lamb Shanks with Balsamic Vinegar, Orange and Cinnamon

Cooked until they are fall-apart tender, lamb shanks are a full-flavoured but tougher cut of meat that need slow, gentle braising to transform them into a comforting winter meal. It can also be made up to two days ahead.

Serves 4

Photography by Manja Wachsmuth
From issue #55