Lamb Shanks

I had a package of lamb shanks in the freezer that I needed to get rid of. I planned on simply grilling them with salt and pepper on my indoor grill pan and serving with some mint jelly. But then I realized I could do better than that and remember the lamb chops Kate made with balsamic and honey so I decided to do something like that. I am so happy I did because they ended up coming out beautifully with so much flavor. I’m not sure what Kate’s recipe was so I just sort of made something up - here's what I came up with:

Lamb Shanks

1 package lamb shanks, this one came with 6

1 1/2 cups Balsamic Vinegar

1/4 cup Honey

1/4 cup Dijon Mustard

4 springs Rosemary, minced

4 cloves Garlic, minced

Salt and pepper to taste

Mix the balsamic, honey, dijon, rosemary and garlic together. Season with salt and pepper to taste. Pour half of the mixture over the lamb to marinate. Set aside the other half. Marinate lamb for 30 minutes. Grill the lamb on an indoor grill pan for 5-7 minutes on each side, depending on how well you like you lamb cooked.

While grilling, pour the rest of the balsamic mixture in to a small sauce pan over medium heat. Let reduce until you have a thick, syrupy glaze. After pulling the lamb off the grill, let rest for 5 minutes to let the juices redistribute.

Serve with glaze on the side.

I served rosemary roasted potatoes with the lamb and it was a great compliment - easy but still tasty.