Slow-Cooked Balsamic and Garlic Lamb

Fantastic crowd pleaser. I used a French la Creuset pot and no after taste of balsamic. I also used a good balsamic around $15 for 1/2 litre. Next time I will seal the pot with a dough as there wasn't a great deal of liquid left behind for the gravy. Nice one Donna.

Love the separating of fat using ice. Brilliant idea.

I made an interpretation of this last night in an electric slow cooker & it turned out really well! I replaced 1kg shoulder with 2 large lamb loin chops I had in the freezer & I basically halved the all of the quantities. I used 4 sprigs of rosemary & 1/2 tablespoon minced garlic (jar). I replaced the chicken stock with beef stock & a good splash of red wine. I also added 2 red onions, 1 fresh bay leaf, 1 finely chopped carrot and 4 large brown mushrooms. I left it in the slow cooker for 6 hours. My partner & I loved it & I'll be adding it to my repertoire!

This dish does give a funny aftertaste if cooked in a metal pan. I tried both and found it a lot better cooked in ceramic. I think that the acid in the vinegar reacts with the metal. My family love this dish! Christine

Yes falling off the bone, but meat cooked that long will always fall off the bone. Did not care for the vinegary aftertaste. Next time will use half the vinegar and 2/3 stock.

Yes falling off the bone, did not like the aftertaste. Next time will try half the vinegar and reduce the stock.'

This is always a big winner in our family!! The meat just fell off the bone and so delicious!

This dish is an absolute winner!!! I wanted to give this five stars but everytime I tried to click in the stars I got 1, 3 etc., so am writing my comments this time. The meat was so tender and delicious everyone wanted more! Thanks heaps..Shirley

I have done this dish a few times and always have at least a cup of pan juices left over because I only need half of it to reduce for the meal. I have frozen the left over pan juice. Is there any way I could use this pan juice for something else, or as a type of stock perhaps?

I have made this a few times and always have some of the pan juices left over because I only need to reduce half of it for the meal. I have frozen the rest. Is there any way I could use this left over juice, would it work as a type of stock?

I have made this a few times and always have some of the pan juices left over because I only need to reduce half of it for the meal. I have frozen the rest. Is there any way I could use this left over juice, would it work as a type of stock?

I made this with Leg of Lamb cause my Butcher didn't have any Shoulder. Delicious!!!

Do you think I could substitute lamb shanks in this recipe?

I really liked the flavours in this dish. My son thought the sweetness from the vinegar was too much but my husband and I enjoyed it. The meat was also just so tender.