Barolo Braised Lamb Shanks with Rosemary

This recipe for barolo braised lamb shanks with rosemary is from episode 12 of This Food That Wine.

Wine Suggestion: Barolo

Yield: 6 servings

Ingredients

• 2 tablespoons olive oil (30ml)
• 6 lamb shanks
• Salt and pepper to taste
• 1 ½ cups Spanish onion, chopped (375ml)
• 4 garlic cloves, whole
• 1 tablespoon tomato paste (15ml)
• 2 cups Barolo red wine (500ml)
• 1 cup veal stock (250ml)
• 3 whole sprigs of fresh rosemary
• Zest of 2 large navel oranges

Directions

1. Preheat oven to 325 degrees F (160 degrees C).
2. Set a large oven proof roasting pan over medium high heat and add the olive oil. Allow the oil to preheat for 30 seconds.
3. Season the lamb shanks with salt and pepper and place in the now hot roasting pan.  Allow the lamb to cook for approximately 4 minutes without moving.  The lamb should turn to a deep caramelized colour before turning.  Turn the lamb and repeat the same process.  Remove the lamb from the roasting pan and place on a plate.
4. Reduce the heat in the roasting pan to medium and add the onion and garlic.  Cook stirring constantly until the onions have become slightly translucent.  Add the tomato paste and stir using a wooden spoon.  Add the wine and use the same wooden spoon to scrape up any caramelized bits off the bottom of the pan.  Add the veal stock, rosemary stalks and orange zest. Bring the liquid to a simmer.
5. Return the lamb shanks to the pot and cover with foil or a well fitted lid.  Place in the pre heated oven for 2-3 hours.  Half way through cooking remove the foil/cover from the lamb.  The lamb will be done when the meat is so tender it almost falls off the bone.
6. Remove the roasting pan from oven and allow it to cool slightly, approximately 5 minutes. Carefully remove the lamb shanks from the braising liquid. Cover the lamb with foil and keep warm.
7. Using a fine mesh strainer strain the braising liquid into a sauce pan.  Set the sauce pan over medium heat and allow the sauce to reduce until 1 ½ cups (375 ml) remain.  Skim the surface using a ladle to remove any fat.  Season the sauce with salt and pepper to taste.
8. To plate the dish place the warm lamb on a large serving platter and drizzle liberally with sauce. Serve with steamed rapini with gorgonzola (see recipe).

Pairing Notes

Description: Barolo is a powerful, full bodied wine made in the Barolo region in northern Italy from Nebbiolo grapes.  The aromas and flavours are concentrated and complex, including strawberry, earthy mushroom notes, leather, and floral (rose/violet).  It is aged for several years (in oak and bottle) before it is released to the market and it tends to continue to be quite ageable, sometimes improving in the bottle for decades. 

Pairing: A big, powerful wine like Barolo is the perfect match for a rich, robust dish like braised lamb shanks.  The meat is rich and flavourful, and so is the wine so they are in balance.  The earthy notes in the wine complement the gamey flavour of the lamb and the fruit flavour of the wine contrasts with the creamy, pungent Gorgonzola.  And don’t forget – the lamb is braised in the wine itself, so the pairing is destined to be a great match. 

Wine Suggestion: Try any Italian Barolo