The recipe from Mrs Martinez Cooks
A generous and convivial dish par excellence, this red wine-braised lamb shank requires a little patience to reveal its full richness. Slowly simmered with vegetables, herbs, and deglazed cooking juices, the meat becomes tender and perfectly fragrant. Served on creamy polenta and enhanced with a lemon gremolata, it offers a beautiful balance of depth and freshness, ideal for sharing with a structured red wine from the cellar.
Ingredients
For 4 people:
- 5 lamb shanks to order from your butcher
- 1 tbsp cooking oil
- 2 cloves garlic
- 2.5 dl red wine
- 5 dl beef broth
- 4-5 carrots
- 100 g celery
- 3 sprigs rosemary
- 1-2 tsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 bunch parsley
- 2 cloves garlic
- 4 tbsp olive oil
- 2 anchovy fillets (optional: can be replaced with 2 pinches of fleur de sel)
- 2 lemons
Recipe
- Preheat the oven to 170°C (fan-assisted).
- Heat the oil in a Dutch oven and sear the lamb shanks on all sides. Remove from heat and set aside.
- Meanwhile, peel the onions and cut them into quarters. Peel the garlic cloves,
- In the same Dutch oven, brown the onions and garlic cloves, adding a little fat if necessary.
- Return the lamb shanks to the Dutch oven, then deglaze with the red wine. Scrape up the cooking juices with a wooden spatula.
- Then add the beef broth, peeled carrots cut into sticks, and celery cut into large cubes.
- Also add the rosemary sprigs, Worcestershire sauce, and tomato paste. Mix, then cover.
- Place in the lower part of the oven and cook for 2h-2h30 at 170°C (fan-assisted).
- Meanwhile, prepare the lemon gremolata. Chop the parsley, garlic cloves, and anchovy fillets. Mix with the olive oil and lemon zest.
- Serve the braised lamb shanks with their sauce over creamy polenta, all sprinkled with lemon gremolata.
Enjoy with a delicious glass of Nez Noir Rouge. Bon appétit!
