Braised Lamb Shank with Cabernet–Chipotle Jus
Amangani - Jackson, WY
Smoky chipotle peppers in adobo add spice and depth to this hearty, aromatic braised lamb dish.
- 1/2 tablespoon olive oil
- 4 small lamb shanks (4 pounds total)
- Salt and pepper to taste
- 1/2 cup diced slab bacon
- 1/2 cup diced Spanish onions
- 1/2 cup diced celery
- 1/4 leek, green and white parts only, diced
- 1 clove garlic, peeled
- 1/4 cup tomato paste
- 5 cups Cabernet Sauvignon
- 2 cups chicken stock
- 1 cup demi-glace
- 4 canned adobo chipotle peppers
- 1 teaspoon black peppercorn
- 1 sprig fresh thyme
- 1 small bay leaf
- 1 whole juniper berry
Preheat the oven to 300ºF.
Heat the olive oil in a large Dutch oven over medium heat. Season the lamb shanks with salt and pepper. Sear on both sides until golden brown, about 5 minutes each side. Remove from the pot and set aside.
Add the bacon to the Dutch oven and sauté until crispy, about 5 minutes. Add the onions, celery, leeks, and garlic and sauté until soft and translucent, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the wine and bring to boil. Reduce the liquid by a third, about 10 minutes. Add the chicken stock, demi-glace, chipotle peppers, peppercorn, thyme, bay leaf, and juniper berry. Return the shanks to the pan and bring the liquid to a boil again. Cover the Dutch oven tightly with foil, then cover with the lid. Place in the oven and braise until very tender, about 4 hours.
Transfer the lamb to a plate and tent with foil. Strain the liquid through a fine-mesh strainer and into a clean sauce pot. Let the liquid stand for 10 minutes and skim any excess fat that rises to the surface.
Serve the lamb shanks with the strained sauce.