Braised Lamb Shank & Winter Greens


Pair With

Nº 3

Signature Red Blend


3 Lamb Shank, 10-12oz


1 Qt. veal demi glace

1 cup small mirepoix (diced)

2 cups red wine

3 Tbsp. tomato paste

2 Tbsp. each of rosemary, sage and thyme, (chopped)

1 Tbsp. parsley chopped

2 bay leaves

5 peppercorn

1 cup sautéed Swiss Chard and kale with garlic and olive oil

2 Tbsp. bread crumbs

1 lemon



Preheat oven to 325F. 

Season the lamb with salt, pepper and dredge with flour. In a Large sauce pan, brown the lamb on all sides with some olive oil in the pan. Remove the lamb and add the mirepoix. Sauté on high heat until well caramelized, add the tomato paste and all of the herbs and seasonings. Deglaze with the red wine and reduce until it is nice and thick. Add the Veal Demi and reduce again until nice and thickened. Add the Lamb back to the sauce and cover. Place in the oven at 325F for about 2.5-3 hrs or until the meat is falling off the bone.

To plate: place the lamb on the serving platter with the sautéed greens beneath. Finish the lamb with the bread crumbs, fresh lemon zest and chopped parsley.