Red Wine Braised Lamb Shanks

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.

• Prep time: 20 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 671
• Protein: 32 g
• Carbs: 15 g
• Fat: 41 g

Ingredients

• 560 g Lamb shank ( whole )
• 2 piece Onion ( finely diced )
• 2 piece Carrot ( diced )
• 4 piece Garlic ( unpeeled )
• 500 ml Red wine
• 20 g Wheat flour
• 30 g Minimum butter sweet ( cold )
• 2 tbsp Extra virgin olive oil
• 300 ml Mineral water
• 1 piece Bouquet garni
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns ( crushed )
• 15 g Lamb stock ( powdered or concentrated )

Instructions

1. Browning the meat

   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. Sautéing the garnish

   In the same pot, add the onions, carrots, and garlic. Sauté for 5 minutes so the vegetables color slightly in the lamb fat.

3. Dusting and deglazing

   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. Wetting and braising

   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. Finishing the sauce

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator. The sauce will solidify due to the bone gelatin; reheat gently covered.