Looking for a show-stopping meal that’s both sophisticated and comforting? Look no further than this fantastic braised lamb shank recipe from Executive Chef Mark Longster of Cannery Restaurant. The lamb is braised to perfection, creating a dish that delivers an unforgettable dining experience, especially when paired with a full-bodied Cabernet Sauvignon to round out its rich flavours. Whether you’re hosting guests or simply treating yourself to something special, this meal and its perfect wine companion are sure to impress.
Braised Lamb Shanks
Serves 4 people
Ingredients:
4 Ontario lamb shanks
1 medium Carrot, peeled and rough chopped
2 stalks Celery, large chop
1 medium Spanish onion, peeled and rough chopped
1 tbsp Tomato paste
1L Beef stock or broth
Fresh thyme and rosemary
2 Bay leaves
1 bottle of Shiraz from your favorite winery
1 tbsp Olive oil
1 tbsp All purpose flour
Salt and pepper to taste
Method:
- Dust the lamb shanks in the flour.
- Using a Dutch oven or braiser pot, heat up on stove at a medium to high heat depending on the stove that you are using. Add the olive oil. When hot, sear all the sides of the lamb shanks, and then remove temporarily.
- Adjust the heat as to avoid burning or scorching. Add the carrots, celery and onions. Stir with a wooden spoon and sweat the vegetables off until they start to turn golden brown.
- Add the tomato paste and stir in the pot then add 250 mL or more of your Shiraz and reduce by half.
- Place the lamb shanks back in the pot and pour the cold stock over the lamb.
- Add the thyme, rosemary and the 2 bay leaves.
- Cover and place in a pre-heated oven at 325°F for around an hour, or until the meat wants to fall off the bone.
- When done, carefully remove the shanks again. Strain the vegetables out of the sauce and place the pot back on the stove with the braising liquid, on a medium heat and begin reducing your sauce.
- When the sauce has reached the desired thickness, season with salt and pepper to taste.
- Place the shanks back into the sauce to heat back up.
Tips:
Enjoy with some buttermilk mashed potatoes, carrots and peas from the garden, and of course, the rest of your Shiraz.
Wine Pairing -2022 Bella Terra Vineyards Cabernet Sauvignon
Wine pairing courtesy of Food & Beverage Manager Stephen McGaw from Pillar & Post.
Braised lamb shanks are rich and savory, making them ideal for pairing with full-bodied red wines that have good tannins and acidity to cut through the meat’s fattiness. Top choices include Syrah/Shiraz, which brings bold dark fruit, peppery spice, and smoky notes that complement the dish’s depth. While we recommend using Shiraz to cook your braised shanks, Stephen suggests Cabernet Sauvignon for its structure and herbal undertones that pair well with the lamb’s intensity. Malbec is another excellent option, offering a smooth, dark-fruited profile that harmonizes with the meat’s richness.
Other great pairings include Tempranillo from Rioja for its earthy and aged qualities, and Grenache or GSM blends, which offer red fruit and herbal complexity. If the braise consists of herbs like rosemary or ingredients like tomato, wines with savory or spicy notes enhance the match even more. While reds are the classic choice, a bold white Rhône blend can work if you’re seeking a white wine alternative.
For this dish, we recommend the 2022 Bella Terra Vineyards Cabernet Sauvignon, which offers a perfect balance of red fruit, spice, and herbal complexity to complement the lamb shanks.
Pro Tip: When cooking with wine, try to cook with the same wine you are planning on having with the meal.
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