Stag’s Leap Wine Cellars

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Braised Lamb Shanks

with Cabernet Sauvignon Marinade

Braised Lamb Shanks with Cabernet Sauvignon Marinade

Combine the shanks, 1 tablespoon of the olive oil and the remaining ingredients, except for the butter, in a roasting pan. Cover and marinate overnight in the refrigerator.

The next day, preheat oven to 450° F. Remove lamb shanks from the marinade and pat dry. Reserve the marinade in the roasting pan. Sear the shanks over medium high heat in the remaining 2 tablespoons of olive oil until browned on all sides.

Return the shanks to the roasting pan with the marinade and cover tightly. Roast in the 450° F oven for 45 minutes.

Uncover the roasting pan and reduce heat to 325° F. Bake for an additional 3 hours, or until the shanks are very tender.

Remove the shanks to a platter and keep warm. Strain the marinade into a large saucepan.

Bring the marinade to a boil. Reduce it, skimming occasionally, until it thickens into a sauce. Season with additional salt and pepper to taste and whisk in the butter. Pour the sauce over the shanks and serve.