Red Wine Braised Lamb Shank

“A mistake made this recipe happen, “says Scott Snyder, executive chef of and partner at Boulevard Five72 in Kenilworth. “At the time, veal shanks were popular where I worked, and we were accidentally shipped lamb shanks instead of veal shanks. This recipe is the result.“

Red wine braised lamb shank and seafood risotto.
Photo by David Michael Howarth.

“Lamb goes really well with risotto and creamy polenta,” Snyder adds. “I also pull the lamb off the bone and use it in a ragout with pasta that I serve for lunch here at Boulevard Five72.”

Yields: 6 portions


6 Lamb Shanks
1bottle Cabernet Sauvignon
½ cup Spanish onion medium dice
¼ cup Carrot, medium dice
¼ cup Celery, medium dice
¼ cup Turnips, chopped
6 Garlic cloves
1 oz. Dried Porcini mushrooms
½ bunch Thyme
½ bunch Rosemary
1 T Black peppercorns
2 T Coriander seeds
2 oz. Extra virgin olive oil
Flour, for dusting shanks
2 qt. Veal demi-glace
2 cups Chicken stock


2 cups Chicken stock
Salt + pepper to taste
1 oz Extra virgin olive oil
1 oz. Butter
2 Shallots, minced
1 cup Arborio rice
½ cup. Chardonnay
1 oz. Mascarpone cheese
2 oz. Parmesan cheese


12 Baby carrots
¼ cup English peas
1 Turnips, large dice
1 Celery root, large dice
4 oz. Lamb cooking liquid
1 oz. Butter


1 zest of lemon
1/4 bunch Flat parsley, chopped fine
2 garlic cloves, minced


Lamb Shank
Marinate lamb shanks in wine, vegetables, and spices overnight.

Next day, remove lamb and strain wine from vegetables; reserve both. Heat up rondo (or pot large enough to put all shanks in 1 layer, such as stew pot or short-sided stock pot) with 2oz. olive oil. Dust lamb in flour and brown all sides; remove.

Place vegetable mixture in rondo and sauté till golden brown. Put lamb back in pot and deglaze with reserved strained red wine. Reduce by two-thirds.

Cover with demi-glace and chicken stock. Bring to a simmer, then cover and place in 350o oven. Braise for 3 ¾ -4 hours, till fork tender. Strain half of cooking liquid and reduce by about half (consistency of heavy cream).

Bring chicken stock to a boil and season with salt + pepper.

Heat saucepot, add olive oil and butter. Then add shallots and sweat till translucent.

Add rice and coat with olive oil, deglaze with wine and reduce by one-half
Slowly add stock, one cup at a time, all the while stirring the rice. Cook for 20 minutes.

Finish by adding mascarpone and parmesan, season with salt + pepper.

Blanch all vegetables in salted boiling water. Refresh in ice water and set aside.

Before plating, reheat vegetables in the 4oz of the lamb cooking liquid and butter.

Chop together all ingredients just before serving.

Create a bed of garnish vegetables in center of plate, place lamb shank on top.

Spoon 2 oz. sauce on each shank. Garnish with Gremolata on top of lamb. Put risotto in side dish

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