Braised lamb shank – garlic & rosemary

Name: Braised lamb shank – garlic & rosemary
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 4 people
Cuisine: French
Ingredients: 4 lamb shanks; 1 bulb of garlic; 3 sprigs of rosemary; 2 onions; 2 carrots; 30 g tomato paste; 400 ml lamb or beef stock; 3 tbsp olive oil; fine sea salt; aromatic pepper

Lamb shanks, gently braised for three hours until the meat falls from the bone, with garlic and rosemary. Patience you can taste.

Beef & Game Category

25 MIN Prep time

180 MIN Cook time

4 people Servings

Preparation

Sear the shanks

Salt the lamb shanks and sear them all over in olive oil. Remove.

Vegetable base

Roughly dice the onions and carrots, sweat them, briefly toast the tomato paste, then add the halved bulb of garlic and the rosemary.

Braise

Return the shanks, pour in stock to just cover, cover and braise over very low heat for about 2.5–3 hours.

Sauce & serve

Remove the shanks, strain the sauce and reduce it, then spoon it over the shanks.

Why this wine?

With Sarabande:

The dense structure and savoury depth of the Sarabande carry the falling braised meat and the deep sauce with a long finish.

With Gigue:

Gigue sets a fresh counterpoint with its bright fruit, opening up the lamb.