Braised Lamb Shanks with Red Wine and Rosemary
20M
2H and 50M
- Makes 4 servings
- 4 lamb shanks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups red wine (preferably a robust red like Cabernet Sauvignon)
- 2 cups beef or chicken stock
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon fresh thyme leaves
- Preheat your oven to 325°F (160°C).
- Season the lamb shanks generously with salt and pepper.
- Heat the olive oil in a large, oven-proof pot over medium-high heat. Brown the lamb shanks on all sides, about 3-4 minutes per side. Remove the shanks and set aside.
- In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
- Add the garlic and tomato paste, stirring to combine. Cook for another 2 minutes.
- Pour in the red wine, scraping the bottom of the pot to deglaze. Let it simmer for about 5 minutes to reduce slightly.
- Return the lamb shanks to the pot. Add the stock, rosemary sprigs, bay leaves, and thyme. Bring to a simmer.
- Cover the pot and transfer it to the preheated oven. Braise for about 2 to 2.5 hours, or until the lamb is tender and falling off the bone.
- Remove the pot from the oven. Carefully transfer the lamb shanks to a serving platter.
- Skim off any excess fat from the surface of the sauce. If the sauce is too thin, simmer it on the stove until it thickens to your liking.
- Pour the sauce over the lamb shanks and serve hot.
Braised Lamb Shanks with Red Wine and Rosemary: A French Culinary Delight
History
Braised Lamb Shanks with Red Wine and Rosemary is a dish deeply rooted in French culinary tradition. The technique of braising, which involves slow-cooking meat in liquid, has been a staple in French cuisine for centuries. This method was particularly popular in the rustic kitchens of rural France, where cooks would use tougher cuts of meat, like lamb shanks, to create flavorful and tender dishes. The addition of red wine and rosemary, both abundant in the French countryside, elevates this dish to a classic status, often served during special occasions and family gatherings.
Taste Profile
The taste profile of Braised Lamb Shanks with Red Wine and Rosemary is a harmonious blend of rich, savory, and aromatic flavors. The lamb shanks, when braised, become incredibly tender and succulent, absorbing the deep, robust flavors of the red wine. The wine adds a layer of complexity with its tannins and fruitiness, while the rosemary infuses the dish with a fragrant, earthy note. Together, these elements create a dish that is both comforting and sophisticated, perfect for those seeking a gourmet experience at home.
Cultural Significance
In French cuisine, Braised Lamb Shanks with Red Wine and Rosemary holds a special place as a symbol of comfort and celebration. This dish is often prepared for family gatherings, holidays, and other significant events, reflecting the French appreciation for leisurely meals enjoyed with loved ones. The use of red wine and rosemary not only enhances the flavor but also connects the dish to the French terroir, showcasing the country’s rich agricultural heritage. As a testament to its cultural significance, this dish is a beloved classic that continues to be cherished and passed down through generations in French households.
