Braised Lamb Shanks
with Cabernet Sauvignon Marinade
Yield: Serves 4
Wine Pairing: 2006 S.L.V. Estate Cabernet Sauvignon
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.
4 lamb shanks
1 tbsp chopped garlic
3 tbsp olive oil
1 tsp crushed red pepper
1 bottle Cabernet Sauvignon
1 tbsp crushed black pepper
4 tbsp tomato puree
1 bay leaf
2 tbsp soy sauce
2 sprigs parsley
2 tbsp brown sugar
2 sprigs rosemary
2 cups chicken stock
2 tbsp butter
1 onion, peeled and chopped