2 large red onions sliced into segments like an orange
a handful of button mushrooms sliced in half
1 carrot sliced thickly
2 stalks of fresh rosemary or 3tbls dried rosemary
4 garlic cloves, chopped
150 ml balsamic vinegar
300 ml red wine (I used some that my husband didn’t finish and would have been past drinkable. In it goes!)
2 tblspoons honey
In a large saucepan, add your olive oil and heat over a medium-high heat until hot. Add your lamb shanks and allow to sit until they are browned on one side. Turn and do the same for all side. You may need to do this in two batches. Remove from the saucepan.
Add your onions and garlic and turn the heat down low add more coconut oil if you need to. Stir until the onions and garlic become transparent.
Add the shanks back into the pan, mushrooms, balsamic vinegar, red wine, carrot, and rosemary, pop the lid on, keep the heat as low as possible and cook for 2 hours minimum.
Drizzle with honey and toss through before serving with mashed sweet potato and a side of greens.