Prep: 20 min
Cook: 2 ½ hours
Yield: 4-8 servings
Tough cuts like shanks are transformed into fork-tender lusciousness with long braising, but the secret to good flavor is browning the lamb well before braising it. If you’re tempted to skip or rush that step...don’t! It takes mere minutes, but the depth of flavor you get is incredible.
- 2 Tbsp. olive oil
- 8 lamb shanks
- 1 onion, roughly chopped
- 2 carrots, roughly chopped
- 4 sprigs fresh rosemary
- 3 fresh bay leaves
- 4 garlic cloves, whole
- 2 Tbsp. flour
- 1 Tbsp. tomato paste
- 1 ½ cups Master Vintner Cabernet Sauvignon
- 2 cups beef stock
- Salt and pepper to taste
- Pre-heat oven to 400°F.
- Place a heavy-bottomed pan over medium-high heat and add olive oil. The pan should be large enough to fit all the shanks. Generously season your shanks with salt, then brown the lamb all over for approximately 10 minutes.
- Remove lamb, reduce heat to medium, then add the onions and carrots and cook for 10 minutes. When vegetables start to brown, stir in the herbs and garlic and cook for three more minutes. Stir in the flour and tomato purée, season well, then add the wine and stock.
- Return the lamb shanks to the pan. Bring to a simmer, cover with a lid and place in oven for 1½-2 hrs until lamb is tender.
- Remove the lamb from the sauce and set aside. Put pan back over medium heat and reduce for about 15 min until rich and glossy. Strain sauce into a separate bowl.
- Serve lamb over garlic mashed potatoes and drizzle with pan sauce.
About the ChefTim Vandergrift
For the past two decades, my life has centered around making, drinking, cellaring, collecting, experimenting with and, above all, sharing my love for homemade wine! That often entails traveling around the world teaching others about winemaking. And along the way, I’ve collected my fair share of go-to recipes…usually including the wine I happen to be sampling at the time. All that to say, wine tastes as good in dishes as paired with them! Bon appetit!