Lamb shank 🍖 

Braised lamb shank is a simple and delicious second course, to be made in a few steps: a clever recipe because, with an inexpensive cut of lamb, it will allow you to bring to the table a dish for special occasions, elegant and refined. Preparing the recipe is not difficult, it will just take a little patience: the lamb shank, in fact, is a cut that adapts very well to slow and long cooking, which softens it at the right point.

Ingredients

Serves 4

4 lamb shanks

2 tablespoons olive oil

kosher salt and freshly ground pepper

2 turnips, peeled cut into 1/2 inch pieces

3 carrots, peeled and sliced into 1/4 inch slices

1 cup red wine

2 cups beef or chicken stock

1 tomato, chopped, or 2 tablespoons tomato paste

Procedure

Lay the lamb shanks out on a sheet pan and season generously with salt and pepper. In a large, heavy bottomed pot, heat the olive oil over medium-high heat. When hot, add the shanks to the pan and brown well on all sides. Allow space between the shanks, searing them in batches if they are too large to fit nicely in the pot. You want them to sear, not steam. When nice and brown, remove from pan and set aside. Add the turnips and carrots, and cook until beginning to soften and turn brown. Season with salt while browning. Add the red wine, bring to a boil and reduce by about half. Place the lamb shanks back in the pot on top of the vegetables. Add the stock and tomatoes or tomato paste, stirring the paste a bit to break it up and mix it in with the broth. The shanks should be covered about half way with the liquid. Bring to a boil, then reduce to a low simmer. Cover the braise with a piece of parchment paper, then with an additional cover of aluminum foil. Push this down so it lies on top of the braise. Cover with the pot lid. Allow to simmer over very low heat until the lamb is very well done, and falling off of the bone, about 2 – 3 hours, depending on the size of the shanks. Alternatively, you can transfer the braise to a preheated 325° oven and cook there, rather than on the stove top. Just make sure your pot is oven-proof (no plastic handles.) Remove the shanks from the braising liquid and defat. If you make this a day ahead, this becomes easy as the fat will rise to the top and harden.

Serve with soft polenta, or risotto, accompanied by a Valpolicella from Veneto, and enjoy as if your were in Italy!

MASI – Amarone della Valpolicella Classico DOCG 2018

The deep roots of the Venezie area, and the connections to an ancient civilization, are the extraordinary historic heritage that Masi brings together its iconic wines, ambassadors of Italianexcellence throughout the world. The spirit of Venice also finds expression inland, its values spread not only by storied travellers and merchants, but also by wine-growers. This is a land of strong values, dedicated to the production of great wines. In more than two hundred years of passionate work, from purchasing the first vineyard in Valpolicella Classica in 1772, the Boscaini family – owner of Masi to this day – has become a point of reference in the art of Amarone. Masi is the leading producer of Amarone and has always passionately interpreted the values of the Venezie.
Its history begins at the end of the 18th century, when the Boscaini family bought valuable vineyards in the small valley called "Vaio dei Masi", in the heart of the Valpolicella Classica. Masi, enhances some historical wine estates: in Valpolicella the Possessions of the Serego Alighieri Earls, descendants of the poet Dante; in Trentino the Bossi Fedrigotti Earls, a prestigious winery with vineyards in Rovereto nearby Trento; in Valdobbiadene Canevel Spumanti, symbol of the territory and the precious appellation. The Poderi del Bello Ovile in Tuscany and Masi Tupungato in Argentina are also part of the project.

Tasting note

This amarone will charm you with its aromas and rich flavors of plum, candied cherry and a touch of cocoa. Supple and both full-bodied and silky, your taste buds will be filled with happiness. Full bodied with ripe fruit and loads of auxiliary flavors with an outstandingly long finish.

“A really fresh and well-balanced Amarone here, with tapenade, ripe but fresh blackberries, chili chocolate and some red berries, too. This is tight and juicy, with a medium-to full-bodied palate and a long, fruity finish. A modern, fresh expression of Amarone that shows immense drinkability, but still pretty serious. Not super-concentrated, but shows restraint and balance. Drink or hold.” James Suckling