Slow Braised Lamb Shank with Coratina & Malbec Wine Reduction
1/2 c. flour
1 T. kosher salt
Fresh ground pepper, to taste
4 lamb shanks
1/3 c. The Tasteful Olive robust intensity extra virgin olive oil (such as Coratina)
4 cloves fresh garlic, minced
1 medium onion, minced
1 large carrot, finely diced
1 c. beef broth
4" sprig of rosemary with woody stems discarded
3 c. robust red wine, such as malbec
Mashed potatoes, for serving
If using a Dutch oven, preheat the oven to 300.
In wide, shallow dish or gallon size zip-lock bag, mix the flour, salt and pepper. Rinse and pat lamb shanks dry and dredge in the flour. In a large heavy-bottom pan, heat the olive oil over medium-high heat, and brown the lamb shanks until golden brown on all sides, taking care not to over crowd the pan, cooking for about 5 minutes per side. Remove to a plate.
In the same pan, add all of the vegetables and saute over medium heat, scraping up any browned bits, until the onions are translucent, for approximately five minutes. Pour in the wine and simmer for another couple minutes and then add beef broth. Add the fresh rosemary to the bottom of the crock pot or Dutch oven and arrange the shanks on top. Pour the wine and vegetables over the top. Braise, covered, in a heavy Dutch oven, for six hours, or in a crock pot set on low.
After six hours, carefully remove the shanks from the liquid, taking care not to allow the meat to slip off the bones. Cover to keep warm. Strain and de-fat the braising liquid. Place in a small sauce pan and reduce by half. Adjust the seasoning with sea salt and fresh ground pepper. For each serving, pour the reduction over the lamb shank, and serve over mashed potatoes.
Author: Rachel Bradley-Gomez
