I love balsamic vinegar.
This is a very easy recipe. I make a big pot and if you are a small family, you can have it the day after. It keeps for two days in the fridge.
30ml (2 tbsp.) cooking oil, plus extra if needed
1 large onion, peeled & roughly chopped
2 garlic cloves, peeled and chopped
1kg Stewing lamb
salt and fresh ground pepper , to taste
250ml (1 cup) three grape Balsamic Vinegar of Modena
250ml (1 cup) red wine
500ml (2 cups) vegetable stock
1 sprig rosemary, leaves only
- Heat a deep large pot over high heat. Add the oil, onion and garlic, sauté – taking care not to burn for 2 minutes.
- Add the lamb and brown in batches, add more oil if needed. Add all the browned lamb back into the pot and season.
- Reduce the heat and add the vinegar, wine, stock and rosemary. Cover the pot and simmer for 1 and a half hours until the lamb falls off the bone. If the sauce has not reduce. Remove the lamb and cook the sauce until it’s reduced. Add the lamb back and serve with a warm home baked bread.