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ALL RECIPES

Braised Lamb Shank with Red Onion Preserves

  • Pair with Petite Sirah
Primary Ingredients

 4 lamb shanks, about 1 pound each

½ cup olive oil 

1 carrot, large dice 

2 celery ribs, large dice 

1 medium yellow onion, large dice

6 sprigs of fresh thyme 

1 bay leaf 

4 cups beef broth 

2 cups red wine  

Salt and black pepper to taste 

Primary Technique
  1. Season with salt and pepper the shanks the night before you plan to cook them. Preheat oven to 350°F. 
  2. Heat the oil in a roasting pan large enough to hold the shanks snugly in one layer. Brown the shanks for several minutes on all sides or until uniformly brown, then remove to a plate. 
  3. Add the carrots, celery, and onions to the pan and cook to a soft golden brown. Add the lamb shanks back to the pan and add the thyme sprigs and bay leaf; cover with the broth and wine. Bring the liquid to a boil and cover with tin foil, place the shanks in the preheated oven. Braise until the meat is tender and ready to fall off the bone (about 2 hours). 
  4. Remove the shanks to a platter and keep warm. Strain the liquid into another saucepot and discard the vegetables. Bring the strained sauce to a boil and reduce it to about 2 cups or until it coats the back of a wooden spoon. Ladle the finished sauce over the shanks,  place the onion preserves over the lamb and serve immediately. 
cooked lamb
Red Onion Preserve Ingredients

6 red onions, sliced 

Red wine to cover, about 3 cups

¼ cup sugar 

2 bay leaves

Red Onion Preserve Technique

Place the sliced red onions in a saucepot. Add the red wine, sugar, and bay leaf. Simmer on a medium-low flame for 1 to 1½ hours, stirring occasionally, until the liquid has evaporated. Serve at room temperature.  

Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
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