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6 lamb shanks
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
4 tbsp. butter, divided
1 onion, chopped
2 medium carrots, peeled and finely chopped
3 cloves garlic, minced
2 tbsp. tomato paste
2 c. low-sodium beef broth
1 (15-oz.) can tomato sauce
2 sprigs rosemary
1 c. red wine – Iron Hub Barbera
Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary.
Remove lamb from pot and place on a plate.
In the pot, melt 2 tablespoons butter over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated.
Pour in broth and tomato sauce, then return lamb shanks to pot. Add rosemary and bring to a boil. Cover and transfer to oven. Cook until lamb shanks are completely tender, 2 hours.
Remove lamb from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary.
Return pot to stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened, 10 minutes. Stir in remaining 2 tablespoons butter.
Serve lamb with mashed potatoes and spoon sauce on top.
Pairs well with Iron Hub Barbera.
Recipe courtesy of delish by Makinze Gore.
NOTE: If you are preparing fewer than 6 lamb shanks, always cook the full recipe for the braising liquid. It reduces considerably.