Red Wine Braised Lamb Shanks
Ingredients
- 560 gLamb shank (whole)
- 2 pcOnion (finely diced)
- 2 pcCarrot (diced)
- 4 pcGarlic (unpeeled)
- 500 mlRed wine
- 20 gWheat flour
- 30 gUnsalted butter (cold)
- 2 tbspExtra virgin olive oil
- 300 mlMineral water
- 1 pcBouquet garni
- 1 pinchGray sea salt
- 1 pinchBlack peppercorns (crushed)
- 15 gLamb stock (powdered or concentrated)
Method
Meat that falls off the bone, candied in a short, brown, and glossy sauce. The powerful scent of thyme and reduced wine marks a dish of character.
- 1
In a cast iron pot, heat the olive oil. Brown the lamb shanks on all sides until a uniform golden crust is obtained. Remove and set aside.
- 2
In the same pot, add the onions, carrots, and garlic. Sauté for 5 minutes so the vegetables color slightly in the lamb fat.
- 3
Dust the flour over the vegetables. Mix for 1 minute, then pour in the red wine. Scrape the bottom with a spatula to loosen all the caramelized juices.
- 4
Return the meat to the pot, add the bouquet garni, salt, pepper, and lamb stock. Pour in the water to halfway up the meat. Cover and simmer over very low heat for at least 2 hours.
- 5
Carefully remove the shanks. Reduce the cooking liquid uncovered until it coats the back of a spoon. Whisk in the cold butter to make the sauce glossy.
Frequently asked questions
How do you get this dish right?
- Baste the meat every 30 minutes with the cooking juices to keep it from drying out.
- The sauce is ready when it has the consistency of a thick syrup that coats the back of a spoon.
How long does this dish keep?
Keeps for 3 days in the refrigerator. The sauce will solidify due to the bone gelatin; reheat gently covered.
