LAMB SHANKS

Lamb Shanks

Here’s the perfect centerpiece for your Easter dinner. For next-level flavor, try using Chateau Ste. Michelle Indian Wells Cabernet Sauvignonin the sauce and topping the meat with fresh, citrusy gremolata made with orange zest instead of the more traditional lemon. Served alongside mashed potatoesor polentaand paired with the Indian Wells Cabernet, this dish will have your family heading back for seconds.  

Hands-On Time

38 Mins 

Total Time 

2 Hours, 23 Mins 

Yield 

Serves 8 

INGREDIENTS

8 lamb shanks (about 6½ to 7 pounds), trimmed

Kosher salt and black pepper

3 tablespoons olive oil, divided

2 cups chopped onion

1½ cups chopped carrots

½ cup thinly sliced celery

8 large garlic cloves, minced 

1½ cups Chateau Ste. Michelle Indian Wells Cabernet Sauvignon 

1 cup unsalted beef stock

2 tablespoons tomato paste

2 (5- to 6-in.) rosemary sprigs

2 bay leaves

1 (14.5-oz.) can petite diced tomatoes

¾ cup chopped fresh flat-leaf parsley

1 tablespoon grated orange zest

1 medium garlic clove, minced

HOW TO MAKE IT

STEP 1

Preheat oven to 350°F.

STEP 2

Season lamb shanks generously with salt and pepper. Heat a large Dutch oven over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Add half of the lamb shanks; cook until browned all over, turning every few minutes, about 8 minutes total. Place browned lamb on a plate. Put remaining lamb into pan and repeat process. Set lamb aside.

STEP 3

Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion, carrots, celery, and minced garlic; sauté until vegetables soften, about 5 minutes. Add Chateau Ste. Michelle Indian Wells Cabernet Sauvignon to pan, scraping the bottom to loosen any browned bits. Boil for 5 minutes. Add beef stock, tomato paste, rosemary, bay leaves, and tomatoes to pan; bring to a boil. Season to taste with salt and pepper.

STEP 4

Nestle lamb shanks in the pan, overlapping as needed. Cover, place in the oven, and braise at 350°F until lamb is very tender, 1 hour 45 minutes to 2 hours. Discard rosemary sprigs and bay leaves.

STEP 5

Meanwhile, in a medium bowl, combine parsley, orange zest, the minced garlic clove, and salt and pepper to taste; toss well to thoroughly combine. Sprinkle over lamb before serving.

Upgrade your Easter meal with Chateau Ste. Michelle wine.