On Tap Oil & Vinegar Recipe Detail

Slow Braised Lamb Shank

with Malbec Wine Reduction
with Extra Virgin Olive Oil
**Adaptable to use in a crockpot/slow cooker

Ingredients:

• Four lamb shanks
• 1/2 cup flour
• 1 Tbsp kosher salt
• fresh ground pepper to taste
• 4" sprig rosemary, woody stems discarded
• 4 cloves fresh garlic, minced
• 1 medium onion, minced
• 1 large carrot, finely diced
• 1/3 cup Extra Virgin Olive Oil
• 3 cups robust red wine such as Malbec
• 1 cup water

Directions:

If using oven, preheat to 300°F. In wide shallow dish or gallon size Ziplock bag, mix flour, salt and pepper. Rinse lamb shanks, pat dry, and dredge in flour. In large heavy bottom pan, heat olive oil over medium-high heat, and brown lamb shanks until golden brown on all sides. Take care not to over crowd pan, cooking about 5 minutes per side. Set aside.

In same pan, add all vegetables and sauté over medium heat. Cook about 5 minutes, until onions are translucent, scraping up any browned bits. Pour in wine and simmer another couple minutes then add 1 cup hot water. Add rosemary to bottom of crock pot or dutch oven and arrange shanks on top. Pour wine and vegetables over top. Cook, covered in heavy dutch oven for six hours or in crock pot set on low.

After six hours, carefully remove shanks from liquid, taking care not to allow meat to slip off bones. Cover to keep warm. Strain and de-fat braising liquid. Place in small saucepan and reduce by half. Adjust seasoning with sea salt and fresh ground pepper. Place lamb shank over bed of mashed potatoes and top with reduction.

Serves 4.