Entree: United States – California Wine Country – Zinfandel-Braised Lamb Shanks (Lamb shanks slowly braised in Zinfandel wine with aromatics until fork-tender)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 10 min

Total 3 hrs

Ingredients

- 4 lamb shanks, approx. 12 oz (340 g) each
- 1 1/2 tsp (7 g) kosher salt
- 3/4 tsp (2 g) black pepper, freshly ground
- 3 tbsp (45 ml) olive oil
- 1/4 cup (30 g) all-purpose flour for dusting
- 1 large onion, sliced, about 8 oz (225 g)
- 3 medium carrots, peeled and cut into 1-inch (2.5 cm) pieces, about 10 oz (285 g)
- 2 celery stalks, cut into 1-inch (2.5 cm) pieces, about 3 oz (85 g)
- 6 garlic cloves, smashed
- 2 tbsp (30 g) tomato paste
- 2 1/2 cups (600 ml) Zinfandel wine
- 2 cups (480 ml) beef or lamb stock
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tsp (4 g) brown sugar (optional, to balance acidity)
- 2 tbsp (30 g) unsalted butter (to finish sauce)
- Chopped flat-leaf parsley for garnish

Instructions

1. Preheat the oven to 325°F (163°C). Pat lamb shanks dry and season with salt and pepper, then dust lightly with flour, shaking off excess.
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown the shanks in batches, about 4–5 minutes per side, until deep golden. Transfer shanks to a plate.
3. Reduce heat to medium. Add onion, carrots, and celery to the pot and cook until softened, about 6–8 minutes. Add garlic and tomato paste and cook 1–2 minutes until fragrant and slightly caramelized.
4. Deglaze the pot with the Zinfandel, scraping up browned bits from the bottom. Bring to a simmer and cook 3–4 minutes to reduce slightly.
5. Return the shanks to the pot, add stock, rosemary, thyme, bay leaves, and brown sugar if using. The liquid should come about two-thirds up the shanks; add a bit more stock or water if needed.
6. Bring to a gentle simmer, cover, and transfer to the oven. Braise for 2 to 2 1/2 hours, until the meat is fork-tender and nearly falling from the bone.
7. Remove the shanks and keep warm. Strain the braising liquid into a saucepan, pressing the vegetables to extract flavor. Skim fat, then simmer the liquid until reduced to a glossy sauce, about 8–10 minutes.
8. Whisk in the butter off the heat to finish the sauce. Adjust seasoning with salt and pepper.
9. Serve lamb shanks spooned with sauce and sprinkled with chopped parsley.