Lamb Shanks Braised in Red Wine

Foundations Referenced

• → Brown Stock
• → Mirepoix
• → Braising Technique

Ingredients

• 4 lamb shanks
• Salt, pepper, flour for dredging
• 2 tbsp oil
• 1 onion, medium dice · 2 carrots, medium dice · 2 celery stalks, medium dice
• 4 garlic cloves
• 2 tbsp tomato paste
• 1.5 cups dry red wine
• 2 cups beef or lamb stock
• 1 bouquet garni (→ foundation)
• Zest of 1 orange
• Gremolata: 2 tbsp parsley + 1 garlic clove (minced) + zest of 1 lemon

Method

1. Sear: Season and flour shanks. Sear on all sides in oil. Remove.
2. Aromatics: Sauté mirepoix 8 min. Add tomato paste and garlic.
3. Deglaze with wine, reduce by half. Add stock, bouquet garni, and orange zest. Return shanks.
4. Braise: Cover, 325°F for 2.5 hours until meat is falling off the bone.
5. Finish: Remove shanks. Reduce sauce on stovetop. Make gremolata by combining parsley, garlic, and lemon zest.
6. Serve over polenta (→ see grains/creamy-polenta) or mashed potatoes (→ see sides/mashed-potatoes). Top with gremolata.

What You're Practicing

• Braising the toughest cut to tenderness — shanks have massive collagen that converts to gelatin
• Gremolata: a raw herb garnish that cuts through the richness of a braise
• Orange zest in the braise adds a subtle citrus note that lifts the heavy flavors