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Old York Cellars

Oven-Braised Merlot Lamb Shanks

Oven-Braised Merlot Lamb Shanks
Recipe Date:
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Imperial (US)
  • 1 cup Old York Cellars Merlot
  • 4 lamb shanks
  • 3 tbsps olive oil, divided
  • 1 tbsp butter
  • 1 large onion, coarsely chopped
  • 1 rib of celery, coarsely chopped
  • 1 medium carrot, coarsely chopped
  • 4 cloves of garlic, sliced
  • dash of salt & pepper
  • 3 tbsps tomato paste
  • 2 cups chicken broth
  • 1 cup beef broth
  • 1/4 cup apple cider vinegar
  • 4 sprigs of fresh thyme
  • 1 bay leaf

Preheat the oven to 325 F.

In a large skillet or Dutch oven, heat 1 tablespoon of olive oil with 1 tablespoon of butter. Add the chopped onion, celery, and carrot. Cook, stirring until onion is softened.

Add the garlic and cook, stirring, for 2 minutes more. Remove to a large baking pan, roasting pan, or Dutch oven. Add 2 more tablespoons of olive oil to the pan. Sprinkle the lamb shanks with salt and pepper; saute over medium heat for about 8 minutes, turning to sear all sides.

Add to the Dutch oven or pan with the chopped vegetables. In the same skillet, deglaze with the Merlot. Simmer for 2 minutes.

Add the tomato paste, chicken broth, beef broth, and vinegar. Bring to a boil. Reduce heat and simmer for 5 minutes. Pour over the lamb shanks and add the fresh thyme and bay leaf.

Cover the pan tightly and bake for 1 1/2 hours. Remove the foil or lid and continue baking for 2 to 2 1/2 hours longer, turning the shanks occasionally. The lamb should be very tender.

Serve with mashed potatoes and your favorite steamed vegetables.