Slow Braised Lamb Shank with Wine Reduction


  • Four lamb shanks
  • 1/2 cup flour
  • 1 tablespoon kosher salt
  • fresh ground pepper to taste
  • four inch sprig of rosemary, woody stems discarded
  • 4 cloves fresh garlic, minced
  • 1 medium onion minced
  • 1 large carrot, finely diced
  • 1/3 cup Bella Nonnas Herbs de Provence Olive Oil
  • 3 cups robust red wine such as Malbec
  • 1 tablespoon Bella Nonnas Lavender Balsamic Vinegar
  • 1 cup water

Cooking Instructions:  *Can be cooked in oven or slow cooker

  • If using the oven, preheat the oven to 300 degrees.
  • In a wide shallow dish or a gallon size Ziplock bag, mix the flour, salt and pepper.
  • Rinse and pat the lamb shanks dry and dredge in the flour.
  • In a large heavy bottomed pan, heat the olive oil over medium-high heat.
  • Brown the lamb shanks until golden brown on all sides, taking care not to overcrowd the pan - cooking for about 5 minutes per side and set aside.
  • In the same pan, add all of the vegetables and saute over medium heat, scraping up any browned bits, until the onions are translucent, for approximately five minutes.
  • Pour in the wine and balsamic and simmer for another couple of minutes and then add cup of hot water.
  • Add the fresh rosemary to the bottom of the Dutch oven or the slow cooker and arrange the shanks on top. Pour the wine and vegetables over the top.
  • Cook, covered in the Dutch oven or in a slow cooker set on low for six hours.
  • After six hours, carefully remove the shanks from from the liquid taking care not to allow the meat to slip off the bones.
  • Cover to keep warm.
  • Strain and de-fat the braising liquid.
  • Place in a small saucepan and reduce by half.
  • Adjust the seasoning with sea salt and fresh ground pepper.
  • Pour the reduction over the lamb shank placed atop a bed of mashed potatoes made with Bella Nonnas Herbs de Provence Olive Oil.  

Cooking Time: 6 hrs
Servings: 4