Braised Lamb Shank in Red Wine Gravy

Slow-cooked meat delicacies for cool spring days

A full-bodied Australian wine provides the perfect aromatic complement to this braised lamb shank, which becomes a culinary highlight thanks to its dark red wine jus and melt-in-your-mouth meat. This Australian wine offers a robust structure and distinctive berry fruitiness that is ideally suited to balancing the intense roasted aromas and the richness of the reduced sauce. In fine dining braised dishes, we use hours of cooking over moderate heat to fully break down the collagen in the meat, while the root vegetables cooked alongside release a natural sweetness and help thicken the sauce. The combination of robust lamb flavor and the ethereal freshness of bay leaf and thyme calls for a wine pairing that possesses both body and enough elegance to harmoniously complement the roasted elements. It is the art of selecting top-quality regional ingredients that makes this recipe so special and, paired with a first-class Cabernet Sauvignon from the Clare Valley, ensures a truly delightful experience. When the meat is almost falling off the bone and the aroma of the red wine reduction fills the room, the anticipation for the first bite and the perfectly chilled red wine builds. This is how the classic lamb shank is given a modern twist, and with the right wine pairing, it becomes a holistic experience that celebrates fine meat cuisine in every detail and will delight your guests.

Ideal wine pairing: Claymore Bittersweet Symphony Cabernet Sauvignon (Clare Valley, Australia)

The choice of a Cabernet Sauvignon from the Clare Valley to accompany braised lamb shank is based on the exceptional intensity and subtle minty notes of this Australian red wine. This Australian wine is characterized by nuances of blackcurrant, dark chocolate, and a subtle hint of eucalyptus, which pair superbly with the lamb and highlight the depth of the red wine jus. Since the dish has a high concentration of flavor due to the long braising process, the wine requires a pronounced yet mature tannin structure that caresses the palate and perfectly balances the fat of the meat. The cooler nights in the Clare Valley lend the wine a freshness that ideally complements the hearty character of the dish without overpowering it. Through aging, the Cabernet Sauvignon gains complexity, which particularly strengthens the aromatic connection to the Mediterranean herbs in the sauce. The result is a harmonious interplay that highlights the spicy components of the lamb shank and brings the subtle nuances of the reduced stock into brilliant focus, making this wine the ideal companion for sophisticated braised dishes and ensuring an incomparable balance that turns every sip into a special experience.

The recipe:

Braised Lamb Shank in Red Wine Gravy

This recipe for braised lamb shank pays homage to the classic tradition of braising and relies on the combination of tender meat and a rich, concentrated sauce. The meat is cooked for hours over low heat to achieve its incomparable tenderness, while the jus captivates with its reduction of red wine and stock. Paired with a full-bodied Cabernet Sauvignon from the Clare Valley by Cellardoor24, you’ll create a luxurious dish that impresses with its aromatic brilliance and celebrates fine meat cuisine.

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Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Cuisine German

Servings 2 people

Calories 640 kcal

Equipment

• 1 Bräter mit Deckel
• 1 Küchensieb
• 1 Kochmesser
• 1 Fleischzange

Ingredients

  

1x2x3x

• 2 Lamb shank about 400 g each
• 500 ml full-bodied red wine
• 400 ml Lamb stock
• 1 Bunch of soup greens Carrot, celery, leek
• 1 1 tablespoon of tomato paste
• 2 garlic cloves
• 2 sprigs of thyme
• 1 A sprig of rosemary
• 2 bay leaves
• 2 Tablespoon of olive oil
• sea salt
• Black pepper

Instructions

 

PREPARATION:

• Pat the lamb shanks thoroughly dry.
• Season the meat generously with salt and pepper on all sides.
• Wash the soup greens and cut them into large chunks.
• Cut the garlic cloves in half.
• Preheat the oven to 160 degrees Celsius (top and bottom heat).

COOKING STEPS:

• Heat the olive oil in a roasting pan.
• Sear the shaxen on all sides over high heat.
• Remove the meat and set it aside.
• Sear the vegetables in the cooking fat over high heat.
• Add the tomato paste and let it cook for a moment.
• Deglaze with half of the red wine.
• Let the liquid reduce until almost all of it has evaporated.
• Pour in the remaining wine and the stock.
• Return the meat, garlic, and herbs to the roasting pan.
• Cover the roasting pan with the lid.
• Bake the shaxen in the oven for about 2½ to 3 hours.
• Turn the meat occasionally in the sauce.
• Carefully remove the skewers once the meat is tender.
• Strain the sauce through a fine-mesh sieve into a saucepan.
• Let the sauce reduce over high heat until it reaches the desired consistency.
• Season the gravy with salt and pepper.

SERVE:

• Spoon a generous amount of the glossy sauce onto the plates.
• Place the leg of lamb in the center of the sauce.
• Garnish with a fresh sprig of thyme.
• Serve a glass of Cabernet Sauvignon from the Clare Valley with it.
• This dish is best served with a creamy side dish.

RECOMMENDED SIDE DISHES:

• Creamed Savoy Cabbage with Bacon
• Creamy Polenta
• Potato and Celery Purée

Nutrition

Calories: 640kcalCarbohydrates: 12gProtein: 48gFat: 38g

Keyword Australia, banquet, Braised dish, Cabernet Sauvignon, Clare Valley, Lamb, Lamb shank, Langsames Garen, Red Wine Gravy

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