Lamb Shanks Braised in Red Wine

  • Active Time 20m
  • Total Time 2h 20m

Serves 6

Lamb shanks braised in red wine is classic bistro fare. The lamb rests on a white bean and roasted garlic puree. I like to use a Merlot in this recipe, but any full-bodied red wine, like Cabernet Sauvignon, will give the sauce the right deep flavor.

ingredients

  • 6 lamb shanks, about 1 1/4 pounds each
  • Salt and pepper
  • 3 tablespoons olive oil
  • 2 teaspoons crushed black peppercorns
  • 2 bay leaves
  • 8 cups canned low-salt chicken broth
  • 3 cups dry red wine (about 1 bottle)
  • 2 heads garlic, halved crosswise
  • 4 ribs celery, cut into large dice
  • 4 carrots, cut into large dice
  • 1 large onion, peeled, cut into about 8 wedges
  • 1 cup thickly sliced mushrooms (about 4)
  • Five 3-inch sprigs fresh rosemary

Companion recipe: Roasted Garlic and White Bean Puree

directions

Heat the oven to 425 degrees F. Season the shanks with salt and pepper. In a large, high-sided ovenproof pot, heat the oil until barely smoking. Sear the shanks in batches on all sides until golden brown. Put all the shanks in the pot; add the peppercorns, bay leaves, broth, wine, garlic, celery, carrots, onion and mushrooms. Put the pot in the oven and cook, turning the shanks every 1/2 hour, until the meat is very tender but still on the bone, about 2 hours. (If making ahead, refrigerate the shanks and cooking liquid separately. Before reheating, remove the fat from the liquid. Put the shanks and the liquid in a covered roasting pan in a 400 degrees F oven for about 20 minutes.)

Remove the shanks and some mushrooms and onions and cover them with foil. Strain the braising liquid into a medium saucepan, degrease carefully, and simmer gently until its flavor is intensified and its volume is reduced by about a third. Serve the shanks on top of the Roasted Garlic and White Bean Puree; ladle the sauce over the lamb. Serve some of the mushrooms and onions on the side.

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 2480

nutrition information per serving

574 calories; 28g total fat; 149mg cholesterol; 682mg sodium; 17g carbohydrates; 3g fiber; 45g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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