Lamb casserole with balsamic cream with honey

Ingredients

5-6 lamb shanks

½ packet of butter at room temperature

½ teacup of water

1 tbsp balsamic cream with honey

2 tbsp balsamic cream with orange

4-5 garlic cloves

1 kg potatoes

Fresh rosemary or thyme

Salt - freshly ground pepper

Execution

Brush the lamb shanks with butter and the balsamic cream with honey over a sheet of tin foil. Season well with salt and pepper and place in the casserole dish. Peel the potatoes, cut them into wedges and add them to the casserole dish, around and between the shanks. Season the potatoes well and sprinkle rosemary or thyme over the food. Spread the garlic cloves between the meat and potatoes and pour over the balsamic cream with orange and the water. Cover the casserole dish and place it in a preheated oven at 200°C for half an hour. Then lower the heat to 180°C and let it cook for approximately 2 more hours. You can remove the casserole lid for the last half hour in order to give the meat and potatoes a golden brown colour.