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Geschmorte Lammshaxe in dunkler Rotwein-Jus neben einem Glas Cabernet Sauvignon, der ideale Wein aus Australien von Cellardoor24.

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
Cook Time 3 hours
Total Time 3 hours 20 minutes
Cuisine German
Servings 2 people
Calories 640 kcal

Equipment

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

Ingredients
  

  • 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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