Pardon My French

Red Wine Braised Lamb Shanks

For those of you wondering, I haven’t given up blogging or cooking. I have, however, been fighting a two week cold and sinus infection, and as a result I had lost my sense of smell and taste for over a week. So yes, I am back after a health-related hiatus. I thought I’d share a dish that is so loaded in flavor that it makes up for lost time of having not been able to taste. And though it isn’t cheap to make, it is easy(…ish) to prepare.

braisedlamb2In 2010 my wife and I traveled to Stockholm, Sweden. Not only was it the first time I’d been to Stockholm, but it was also the first time I’d ever tried lamb shank. Unfortunately, the name of the restaurant has escaped my memory after five years, but the dish of red wine braised lamb shank on a bed of creamy polenta and served with the most amazing ratatouille has not. Upon return from the archipelago city, I had brought back a taste experience no souvenir could match.

Since that trip, I recreate this dish once a year. It is fancy, I’ll admit, but at the same time very comforting. So often French inspired cuisine results in micro portions that tend to be pretentious, bland, and way overpriced. Both at home and in the restaurant, this dish was hardy, generous, and well… price is rather subjective anyway, but I can say it was reasonable and well worth it.

Red Wine Braised Lamb Shanks

  • Servings: 4
  • Difficulty: Easy
  • Print

  • 4 lamb shanks
  • 2 yellow onions, diced
  • 8 plum tomatoes, diced
  • 1 tbsp herb de provence
  • 3-4 bay leaves
  • 2 sprigs of Fresh thyme
  • 2 sprigs fresh Rosemary
  • 1 tbsp tomato paste
  • 1 liter beef or veal stock
  • 750ml-1 liter quality red wine, preferably a Merlot  (same wine you’d serve with the dinner)
  • Salt & pepper
  • 1/2 cup Flour for dredging
  • 2 tbsp cold butter, for the reduction

1. In a bowl, combine flour, salt, and pepper.

2. Using a large skillet, heat heat med-high with 2 tbsp olive oil.

3. Dredge shanks in seasoned flour and sear in skillet until a rich caramelized color forms.

4. Place the seared shanks in a roasting pan and combine onions, tomatoes, herb de provence, bay leaves, thyme, rosemary, tomato paste, stock, red wine, and salt and pepper.

5. Braise covered at 150°C for 3½ -4 hours.

6. Remove shanks from braising liquid and strain liquid into a large pot. Reduce liquid by three-quarters over medium heat and finish by adding 2 tbsp of butter. Remove from heat and twirl the pot in a constant circular motion until butter is fully incorporated. Use reduction over the shanks when serving.

7. Serve with choice of sides, ideally creamy polenta and ratatouille. Also pictured below are crispy coated potato wedges.

braisedlamb1bon appétit!

11 thoughts on “Pardon My French

      1. I believe things that consume a great deal of time are often worth the end results! I cook my first lamb chops just a few months ago. Red meat intimidates me but I will definitely be giving your recipe a go! 🙂

        Liked by 1 person

      2. I couldn’t agree more! My favorite recipes/dishes take time and is worth it. As far as red meat is concerned, a good thermometer and some basic knowledge on different cuts and you’re all set! I’m enjoying your blog, by the way. Great pics and recipes👍😃

        Liked by 1 person

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