Burgundy Style Braised Lamb Shanks

A rich bourguignon style sauce simmers lamb shanks with fresh herbs to tender perfection with earthy mushrooms and sweet pearl onions. Dining by candlelight highly recommended!

Plan on 1 shank per serving.

Ingredients List:

¾ cup (175ml) flour, divided
Pinch salt & pepper
¼ cup (50ml) olive oil
4 SUNGOLD lamb shanks
8 slices bacon, or 4oz (125g) pancetta, chopped
3 cups (750ml) beef broth (not bouillon)
1 cup (250ml) good red wine (burgundy, pinot noir, shiraz)
½ cup (125mL) orange juice
4 cloves garlic, skin removed, halved
16 baby whole onions, skin removed
1 lb (500g) small brown mushrooms, cleaned, trimmed, left whole
4 springs each fresh thyme, oregano & rosemary on the stem
Butchers string
Fresh chopped parsley

Preparation & Directions:

  • In a shallow bowl combine flour, salt and pepper.
  • Dredge (coat) lamb shanks with mixture, reserve remaining flour
  • In a large heavy pan or Dutch oven heat oil, brown shanks on all sides
  • Remove and reserve
  • In the remaining oil add bacon or pancetta and cook until tender but crisp
  • Reduce heat to low, add remaining flour and stir well into the fat, to make a roux
  • Slowly add broth, stirring constantly, until a smooth thick sauce
  • Stir in wine, orange juice, garlic, onions and mushrooms
  • Make 2 bundles of herbs, and tie tightly with string
  • Place shanks back into the pan with the sauce, add herb bundles
  • Cook covered in a 350F (180C) oven for 2 hrs / or in slow cooker on high for 3hrs
  • Test for doneness, when meat easily pulls away from the bone
  • Serve individual shanks in a shallow bowl with sauce and garnish of fresh parsley
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Time: Preparation 15 minutes

Cooking Time: 4 hours

Serves: for 2 to 4 shanks

Serve Suggestion:
Boiled new parsley potatoes, fresh green beans