Nothing says date night quite like a homemade lamb dinner. This recipe is inspired by our Pippin Hill As a part of a braised meal for 2 from Pippin Hill Farm & Vineyard’s seasonal cooking school at our Charlottesville, Virginia winery.
1 bone-in Lamb Shank, 1-2 lb.
2 cups chopped Carrot
1 cup chopped Celery
2 cups chopped Yellow Onion
2 heads of Garlic, smashed
2 Sprigs Rosemary
8 Sprigs Thyme
2 Bay Leaves
1 tablespoon Whole Black Peppercorns
1/2 cup Tomato Paste
1 bottle of full bodied Red Wine
2 quarts Beef Stock
Kosher Salt and Ground Black Pepper
Grapeseed or Vegetable Oil
Preheat your oven to 325. Place a large skillet over high heat and blot the lamb shank dry with a towel. Liberally season the shank with salt and pepper, set aside. Pour grapeseed oil into the pan to a depth of 1/2 in then once slightly smoking, add the shank. Sear the outside until golden brown then set remove and set aside.
Add the vegetables to the pan and roast for 10-15 minutes or until quite brown. Stir in the tomato paste and saute to coat the veggies, then turn the heat off and deglaze the pan with 3/4 of the wine reserving the rest to happily consume during cooking. Transfer the shank to a heavy bottomed roasting pan, pour the vegetables and stock over the top then scatter the aromatics around evenly. Cover the pan and cook in the oven for 4 hours or until tender enough to fall off the bone.
Let the meat rest in the braising liquid until it cools to room temp then pick the lamb from the bone. Reserve the pulled meat. Strain the braising liquid and return back to the pot and reduce by 1/3. Use the liquid to gently heat the reserved meat and season to taste if necessary. Enjoy with pasta, spooned over warm bread, or just by itself!
Getting Schooled in the Kitchen?
From making homemade pasta to seasoning soups, we’ll butter up your culinary IQ at Pippin Hill Cooking School. It’s a deliciously fun way to spend an evening; great for groups, date nights, bridal parties, or girls’ night out. On July 12th, we are offering an evening lesson on Sangria & Ceviche. Classes sell out fast, so reserve a spot today. We hope to see you soon!