Braised lamb shank – garlic & rosemary

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?

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

Good to know

Tips & insights

Sear the shanks well on all sides before braising – the roasted notes give the sauce its depth.
Braise low and slow: at 150 °C the meat needs around three hours until it falls from the bone.
A robust vegetable stock can replace the lamb or beef stock; add a little more tomato paste for body.
Halve the garlic bulb crosswise and braise it along – the garlic turns mild and sweet.
Prepare it the day before and let it rest overnight: reheated, the dish gains in aroma.

Frequently Asked Questions

Which wine pairs with braised lamb shank?

The Sarabande. Its dense structure and spicy depth carry the meltingly tender braised meat and the deep sauce with a long finish. Tannin and fruit stay in balance, so the garlic and rosemary keep their space. If you prefer a fresh counterpoint, open the lamb with the bright fruit of the Gigue.

Can I braise the lamb shanks a day ahead?

Yes, the dish is well suited to preparing ahead. Let the braised shanks cool in their sauce, chill them, and the next day warm them gently in the sauce. The aroma rounds out overnight, and the sauce can be seasoned again and reduced a little before serving.

Which side dish suits lamb shank?

Something creamy works especially well with the deep braising sauce: mashed potato, white polenta or white beans soak it up and soften the robust aroma. A little gremolata of lemon zest, garlic and parsley adds a fresh, gently bitter accent against the rich meat.

How do I know the lamb shank is done?

The meat is ready when it loosens from the bone under light pressure and the sinews are soft. If it is still firm, it needs more time; extend the braising in fifteen-minute steps and keep the liquid just below simmering point throughout.

The wine to pair