Lamb Shank in Wine

4 SERVINGS

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SHANK

1.8 kg lamb shanks (4 pieces)
6 cloves of garlic
salt
ground pepper
240 g peeled onion
6 tablespoons canola oil
120 g butter
12 whole black peppercorns
4 bay leaves
4 tablespoons tomato paste
2 sprigs of rosemary
700 ml dry red wine
4 l chicken broth
100 g peeled celery
100 g peeled carrot
100 g peeled parsley

Instructions for the Shank

1
Preheat the oven to 160 °C.
2
Chop the onion coarsely. Peel the garlic. Make a cut at the bone on the underside of each shank with a sharp knife and insert a clove of garlic into the cut. Rub salt thoroughly into the meat from all sides. Season the meat with freshly ground pepper.
3
Heat oil in a pot over high heat. Sear the shanks on all sides until golden brown and set aside. Reduce the heat to half, add 60 g of butter and onion to the pot, and sauté until golden brown, stirring frequently. Add peppercorns, bay leaves, tomato paste, and rosemary, and sauté everything for 1 minute while stirring constantly. Pour in the wine, bring it to a boil, stir, return the shanks to the pot, reduce the heat to half, and reduce the wine to half its original volume.
4
Add the remaining garlic and broth and bring to a boil. Cover the pot with a lid or aluminum foil and place it in the preheated oven. Bake for 2 hours or until the meat is completely tender.
5
Carefully remove the baked shanks from the pot and set them aside in a warm place. Skim the fat from the surface of the sauce with a ladle and discard it. Strain the sauce through a fine sieve into a clean pot.
6
Cut the carrot, celery, and parsley into 0.5 cm cubes and add them to the sauce in which the shanks were braised. Return the shanks to the pot and reduce the sauce over medium heat to a syrupy consistency. Baste the shanks frequently with the sauce. Remove from heat and gradually stir in the remaining chilled butter cut into cubes. Season the sauce with salt if necessary.

Tip

You can replace canola oil with sunflower oil, although canola is more suitable in this case. It withstands higher temperatures before it starts to smoke. Count on one lamb shank per serving. The meat should be at room temperature before searing. Use a fuller-bodied red wine. To avoid transferring the shanks and broth to a baking dish, cook everything from the start in a pot that can be placed in the oven. The sauce should not be boiled once you stir in the chilled butter at the end. This technique will refine, polish, and thicken the sauce. You can serve the shanks with potato, celery, or mashed potatoes. Recipes by Roman Vaněk can be found on Rohlík Chef in the side dishes category.

Roman Vaněk

With Rohlik, we have put together a selection of the most popular recipes from my cookbooks and linked them with the right ingredients. Let us know how your dish turned out #rohlikchef