Wicked Lamb Shanks Baked in White Wine
Guys, lamb shanks baked in white wine is the perfect recipe, if you are looking at making a super impressive dinner. It is dead simple, not only is it easy to make, it looks and smells amazing. This is my go to recipe when I have a “special/celebratory” dinner. If you want to cook something special, seriously folks, you just can’t go wrong. It is a lovely treat and your guest will be talking about it months later.
You may be wondering, why the white wine? Should it not be red wine? I mean, is the rule of thumb not Red Wine = Red Meat and White Wine = White Meat? Well yes, that is the general rule of thumb. Sometimes, it is okay to break some rules. This is what My Boozy Kitchen loves doing. Breaking the rules, experimenting with something new or different is what I just love.
Don’t be afraid in switching things up, experimenting, is all what cooking is about. It is can be a lot of fun!
Just keep in mind that when cooking with wine, the flavours get more concentrated and pronounced the longer it cooks. Secondly, cooking food in red wine, does change your food to have a purple hue. Believe me – True Story (which I may still share with you one day – LOL).
Red wine adds depth and complex flavours to food.
White wine is more acidic, and doesn’t interfere with the flavours of your food. It helps to enhance them.
Lamb shanks in itself is quiet rich, adding extra butter makes it even more richer. Cooking the meat in white wine helps to cut through the fatty and oiliness of the dish. It also makes the dish lighter and it can be perfect for summer. As white wine is not as intense and doesn’t contain as much tannin as red wine, it enhances the flavours of the carrots, leeks and herbs, which is just perfect!
For this recipe, you can go for a lovely medium bodied white wine, like a Sauvignon Blanc, Chenin Blanc, a blend of the two, or a Colombard. I opted for an unwooded Chardonnay from Balance. It was the perfect choice as it brought a lovely astringency to the food, not over powering the flavour of the lamb, but enhancing the carrots, leaks and herbs. I have made a basic guide to pairing wine with food, you are welcomed to read it here.
I wish I could take credit for this recipe, but once again, yes that is right – A JAMIE OLIVER RECIPE. When I got married, I didn’t know how to cook, my mom always did the cooking. I just felt the way how Jamie described his recipes, was so easy. He explains things so simply, like what cut of meat to use, how to shop for your fresh ingredients, how to cut your vegetables/meat. Mainly the big reason is you are a home cook, cooking star quality food. You can say, that he is my inspiration for cooking and gave me that passion.
In this recipe I put my own tiny little spin to the recipe, I added extra herbs, like parsley and some mint. Carrots and lamb pairs so well with mint felt it is a must. Not to much, just so you have a hint. I also used a Shiraz infused salt mixed with herbs and spices. I got is as a gift and it works wonders to any meat or vegetables. Thank you Ash! I always think of you when I use it.
When presenting the dish to your guest, it is best to keep them in their foil jackets and allow the guest to open the parcel themselves. They will be slapped with the most amazing aromas which just adds a special touch to the occasion.
Side dishes, you can never ever go wrong with roasted vegetables, or some lovely steamed greens as Jamie Oliver says. You also need something to soak up those amazing juices, so creamed mash potatoes is ideal. I actually think that mash along with the lamb shanks is enough. For dessert, well you need something that is light, as the meal in itself is quite rich – Tiramisu for this Boozy Kitchen is the ultimate boozy dessert. The recipe I have is nice and light, you get a slight kick from the brandy, a hint of sweetness and then you get the beautiful bitter from the coffee and the cocoa powder.
Herewith is the recipe below for the lamb shanks, we hope you managed to swoon your guest with this lovely meal. Enjoy!
Calories
Fat
Carbs
Protein
Serves 4
My Boozy Kitchen
If you are looking for a dish that is truly honest, delicious, and earthy you have found the right dish. The lamb shank comes out so soft, moist, and bursting with flavour. Just think perfection. If perfection had a flavour this would be it!
30 minPrep Time
3 hrCook Time
3 hr, 30 Total Time
Save RecipeIngredients
- Fresh Herbs:
- 6 sprigs of Rosemary
- 4 sprigs of Thyme, (leaves removed)
- 16 Sage leaves,
- hand full of Parsley,
- 4 sprigs of mint
- 200g cold butter but manageable
- sea salt and ground black pepper
- 4 lamb shanks, French-trimmed
- 16 cloves of garlic
- 2 carrots, peeled and finely sliced
- 1 red onion, peeled and finely sliced
- 2 leek, washed, halved and finely sliced
- olive oil
- 2 wineglasses of white wine(a standard glass of wine is +-150ml now it is up to you if you going to use a big glass or a small one)
Instructions
- First and foremost pre-heat your oven to 200C
- Set aside 4 sprigs of rosemary and 4 sage leaves. Pick the leaves off the rest of the rosemary, thyme, sage, mint and parsley. Put all in a food processor along with the butter, and season with salt and pepper.
- I do recommend that you season a tad bit more than what you normally do, as you would be spreading this all over lamb, with all the wine and veg the saltiness does get a little diluted.
- Using a pairing knife, take one of the lamb shanks and cut between the meat and the bone from the base of the shank upwards. You want to make a hole (pocket) big enough to put your finger in. Do this with the remaining three lamb shanks.
- Divide the herb butter between the “pockets” that you just created and push it all the way in. Rub the remaining butter all over the shanks.
- Tear off 2 arm-length pieces of foil and fold each in half to give you 2 large pieces of double-layer foil. This should be roughly the size of an A3 sheet.
- Divide the garlic and vegetables between the 4 pieces squares of foil. Piling the vegetables in the middle of the sheet.
- Lay each shank on each pile of veg, season with some salt and pepper.
- Top with the remaining rosemary and sage.
- Carefully pull up the sides of the foil and then pour a half a glass of wine in each parcel.
- Gather foil around each shank and make sure they are tightly sealed.
- Arrange the parcels in a baking pan and place in your pre-heated oven for 2.5 to 3 hours.
- Viola... you may serve!
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