Home Essentials Recipe of the month: Red wine braised lamb shanks
Recipe created by Lodge Cast Iron
Looking for a mouth-watering main dish to grace your table this winter? These red wine braised lamb shanks feature tender, fall-off-the-bone meat and a rich, decadent sauce. The slow-cooking process of braising, especially in cast iron, breaks down the sometimes tougher connective tissue of shanks into a particularly flavourful cut of meat. Cook with the Lodge Blacklock 5.2L Dutch Oven ($429) or the Lodge Cast Iron 4.7L Double Dutch Oven ($214.50). Both are triple seasoned cast iron, but the Blacklock range from Lodge is 25% lighter.
Prep time 15 minutes
Cook time 3 hours
Serves 4
Ingredients
4 lamb shanks, French-boned
1/4 cup Dijon mustard
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
1 large onion, sliced 1 cm thick
2 carrots, peeled and trimmed
2 cups mushrooms, sliced
1 head garlic
4 sprigs rosemary
1/4 cup chicken broth
2 cups red table wine
Directions
Preheat Lodge Dutch Oven over medium-high heat for 3-5 minutes
Brush lamb shanks with Dijon mustard, and season with salt and pepper
Over medium-high heat, add olive oil and sear lamb on all sides, about 5-7 minutes
Remove lamb and add onions. Sauté onions for 5 minutes. Add carrots, mushrooms, garlic, rosemary, chicken broth, and red wine
Bring contents to a boil and reduce to a simmer. Add lamb and cover for 2½ hours, turning lamb twice during the braising process
Remove lamb from the braiser, and reduce liquid until thickened, about 10 minutes
Plate shanks, pour over thickened liquid and serve with garlic mashed potatoes topped with crispy shallots
