Tuesday, February 7, 2012

Braised Lamb Shank Garlic Mashed Potatoes Steamed Broccoli Paired with NV Running Hare Vineyard Sangiovese

Braised Lamb Shank-3

This weekend, Chef Sue and I arrived at a compromise for kitchen time.  I prepared one meal, and Chef Sue the other.  Looking to score a few points, I did the grocery shopping and picked the proteins – then left Chef Sue to decide which she preferred to prepare.  She chose the lamb shanks.  I was secretly hoping for the Lamb Shank, but in the interest of a harmonious relationship, I reluctantly gave up my dream – with a smile on my face.  Although I did not have the pleasure of preparing the lamb shank, I was rewarded with a fantastic meal and a wonderful wine pairing.

Chef Sue’s preparation of the lamb shank was phenomenal and layered with wonderful flavors.  The moderately gamey flavor of the lamb played a base note that was layered with the red wine braising liquid and wonderfully complemented with high notes of lemon zest, orange zest, and horseradish.

NV Running Hare Vineyards Sangiovese-2

To pair with this flavor filled extravaganza, I chose the NV Running Hare Vineyard Sangiovese even though our last experience with a Maryland wine was less than stellar (see Hasenpfeffer (Rabbit Stew) Spaetzle and Sautéed Brussel Sprouts Paired with a Disaster).  This pairing was the complete opposite.  Fantastic.  This wine begins with welcoming aromas of violet and thyme.  On the palate, you are rewarded with cherry, strawberry, orange peal, and a hint of vanilla wrapped in well rounded tannins. The finish is long and the fruit flavors meld to a mellow plum.

NV Running Hare Vineyards Sangiovese-1

In combination with the medium-full body, the flavors complemented the lamb shank wonderfully.  This was one of those often sought occasions when the combination of flavors far exceeded the sum of the parts.  As a side note, I was a bit surprised to find a Maryland Sangiovese.  After a little searching, I found reports that the Sangiovese grapes were sourced from the Piedmont region of Italy.  In retrospect, I am not surprised.  However, I am grateful to Running Hare Vineyard for treating the grapes with care and grace.

Braised Lamb Shank-2



  • Two lamb shanks
  • 1 onion
  • 3 large carrots
  • 2 stalks celery
  • 2 tablespoons minced garlic
  • 1/2 bottle red wine
  • 1 can of beef broth
  • 1 can tomato paste
  • 1 bay leaf
  • Zest of one orange
  • Zest of one lemon
  • Teaspoon of fresh rosemary
  • 2 tablespoons horseradish
  • Salt and pepper to taste


  1. Dry the lamb shanks and season with salt and pepper.
  2. Seer shanks over medium high heat in a large pot or Dutch oven coated with olive oil.
  3. Remove shanks and add thinly sliced onion, sliced carrots, sliced celery, and garlic. Sauté until edges are brown.
  4. Add tomato paste, continue to cook for 5 minutes.
  5. Add 1/2 bottle of wine and beef broth, a bay leaf, salt and pepper.
  6. Add lamb shanks and place in oven preheated to 300 for 2 1/2 hours.
  7. Combine orange zest, lemon zest, rosemary, and horseradish and mix to a paste.
  8. When done, remove lamb shanks from the Dutch oven and place on a piece of foil large enough to completely enclose both shanks.
  9. Spread the horseradish mixture over the shanks, wrap up in foil, place on a sheet pan, and put back in the oven at 350 for 15 minutes.
  10. While the shanks are finishing, take two cups of the braising liquid along with the vegetables and blend with juice of 1/2 lime, salt and pepper to taste.
  11. Remove the lamb shanks and serve with gravy from blender.

In vino veritas, buen provecho.


1 comment:

  1. When people think of a joint of lamb they tend to think of roast lamb and mint sauce, whilst this is truly delicious there are so many other recipes that you can choose using different cuts of Lamb. rack of lamb