Mediterranean lamb shanks
- Preparation 40 min
- Cooking 3 h 20 min
- Servings 4
- Freezing Absolutely
These Mediterranean lamb shanks are so tasty! Imagine the combination : black olives, fennel, red wine, red beer, tomato… All braised for several hours! A comforting dish, perfect for a Saturday night with friends. Take out the big juice and let yourself go!
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Ingredients
- 4 lamb shanks, about 350 g (3/4 lb) each (remove from fridge 20 minutes before cooking)
- Olive oil
- 1 small yellow onion, finely chopped
- 1 small bulb of fennel, cut in half and sliced
- 4 carrots from Nantes, cut into slices
- 3 garlic cloves, finely chopped
- 375ml pitted and drained black olives
- 1 cup red wine
- 1 cup Rivière Rouge beer by the Saint Arnould Microbrewery
- 2 tablespoons fresh rosemary, finely chopped
- 796ml diced tomatoes with Italian spices
- About 2 cups of beef broth
Preparation
- In a large enamelled cast iron saucepan over medium high heat, add a dash of olive oil. Brown the shanks on all sides for 10 to 12 minutes total. Season with salt and pepper generously. Add oil as needed. Reserve shanks on a plate.
- Add the onion, fennel and carrots in the pan followed by a drizzle of olive oil. Season with salt and pepper then stir. Cook for 5 to 6 minutes, stirring.
- Add garlic and olives and continue cooking for 2 minutes.
- Deglaze with the wine and the beer then scrape the bottom to get all the flavours. Put the shanks back in the saucepan.
- Add rosemary and tomatoes then pour enough beef broth to cover. Season with salt and pepper generously and stir gently.
- Bring to a boil, reduce to low heat and simmer for 3 hours, barely uncovered, stirring occasionally. This MUST be serve on an Israeli couscous along with the braised vegetables and olives.
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Our sommeliers suggest
Château Montlisse 2004
Here is the perfect match for these completely sick lamb shanks. We first love the Saint-Émilion Montlisse 2004 for its maturity and sophistication. We like the slightly peppery nose lined with its jammy fruit. The palate is fresh with a beautiful velvety and woody texture. What to say more!
See the product
Rivière Rouge, Saint-Arnould, 5.5%
With notes of roasted grain, roasted bread, caramel, and berries, the Rivière Rouge will pair perfectly with the braised notes of the lamb. The red wine and the beer of the recipe will bring fruity and caramelized notes reminiscent of those of beer. The flavours of the black olive and tomatoes, long cooked, will reason with the roasted notes of the beer for a complementary pairing.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Château Montlisse 2004
Here is the perfect match for these completely sick lamb shanks. We first love the Saint-Émilion Montlisse 2004 for its maturity and sophistication. We like the slightly peppery nose lined with its jammy fruit. The palate is fresh with a beautiful velvety and woody texture. What to say more!
See the product
Rivière Rouge, Saint-Arnould, 5.5%
With notes of roasted grain, roasted bread, caramel, and berries, the Rivière Rouge will pair perfectly with the braised notes of the lamb. The red wine and the beer of the recipe will bring fruity and caramelized notes reminiscent of those of beer. The flavours of the black olive and tomatoes, long cooked, will reason with the roasted notes of the beer for a complementary pairing.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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