Braised Lamb Shanks Recipe
Lamb has always been part of this place.
Long before vines, this was a working ranch. Hollis ran sheep here, moving them through the land the way it was meant to be used: practical, efficient, and tied directly to the seasons. That same rhythm still holds. Today, we run sheep through the vineyards post-harvest, letting them graze the rows, manage cover crop, and return nutrients back to the soil. No shortcuts. Just the land doing what it’s supposed to do.
It’s not a program. It’s stewardship. The same mindset Simone carried when she first took a gamble on this property in 1936, work the land, take care of it, and leave it better than you found it.
That connection doesn’t stop in the vineyard. It shows up at the table, too.
Last year at the Ranch Rager, we raised two lambs on the property and cooked them whole, al asador, over open fire. No theatrics, just time, fire, and a group of people gathered around something real. It felt like the ranch at its core.
This dish slows things down, but it comes from the same place — rooted in the land, shaped by the season, and meant to be shared.
Braised Lamb Shanks
Serves 6
Ingredients
6 lamb shanks
2 tablespoons olive oil
3 large carrots, cut into 1/4 inch rounds
1 large yellow onion, diced
10 cloves garlic, minced
1 bottle of red wine not CMR!
28 oz can of whole peeled tomatoes with juice
10.5 oz can of chicken stock
10.5 oz can of beef stock
5 teaspoons fresh rosemary
2 teaspoons fresh thyme
salt and pepper to taste
Directions
1. Season lamb shanks with salt and pepper
2. In Dutch oven over med high heat olive oil and sear lamb shanks in batches until sides are brown on all sides. 8 mins for each batch. Remove lamb shanks and set aside.
3. Add onions for 3 mins until they begin to sweat them add carrots, sauté for 8 more mins then add garlic until fragrant about 30 seconds.
4. Deglaze pan with wine then add tomatoes, broths, and the fresh herbs.
5. Return the lamb shanks to the Dutch oven, submerge them, and bring to a boil. Then, cover and simmer over medium-low heat for 2 hours until the lamb is tender.
6. Remove lid and continue to simmer for another 20 mins allowing sauce to reduce and concentrate in flavors.
7. Remove lamb shanks to serving platter Cover with foil or lid to keep warm. Keep sauce simmering to thicken about 10-15 mins.
8. Serve over polenta.
9. Enjoy with our award winning 2023 Grenache Noir!
We’re pairing this entree with the 2023 Grenache Noir for it’s juicy, fresh red fruit, dried herbs, and a silky, balanced finish. Recently awarded both Best of Class and Double Gold at the Amador County Fair Wine Competition, it’s a good picture of what Shenandoah Valley can do with Rhone varieties in a year that behaves.
Need a bottle for your table? Make sure to purchase the 2023 Grenache Noir so that it arrives in time for dinner.