Tasting Series S2E1 - Braised Lamb Shank & Dark Horse Estate Winery

Virtual Show - Airs Thursday, January 27th @ 7PM EST

Virtual Show schedule

  • Wine Tasting with Dark Horse Estate Winery

  • Cooking Demo with Chef James

  • Trivia

The recipe + Cooking Demonstration

Ingredients

  • 2 Lamb Shanks (Usually come in a pack of 2) 

  • ½ Large Onion cut into 4 wedges 

  • 4 Finger-sized Rainbow Carrots 

  • ½ Acorn Squash cut 2 rings & remove seeds

  • 1 cup (250 ml) Dark Horse Red Wine 

  • 1 ½ cups (375 ml) Chopped Tomato & juices 

  • 1 ½ cups of Chicken Stock. 

  • 2 sprigs of thyme 

  • 2 large potatoes, Peeled & Chopped

  • Bulb of Garlic. 

  • Olive Oil*

  • Salt and Pepper* 

  • *Pantry items

Start Here

Pre-heat oven to 375°F.

Wash and dry all produce.

What you’ll need

Knife, Large Dutch Oven with Lid, Plate, Medium Pot, Large Mixing Bowl, Aluminum Foil, Peeler, Masher 

RECIPE

1. Season the lamb with salt and pepper.

2. In a large dutch oven with a lid, heat 1 tbsp of the olive oil over medium-high heat. Add the seasoned lamb and brown on all sides, about 5 min.

3.  Meanwhile, Cut the onions into wedges, Trim the top and bottom of the carrots, and cut the squash into two rings, and remove the seeds.

4.  Once the lamb is golden brown, remove to a plate. Set aside. Add the onions and carrots and allow to brown a touch for a couple of minutes.

5.  Deglaze with the wine. Let simmer for a couple of minutes.

6.  Add the canned chopped tomatoes. Bring to a boil and simmer for a minute.

7.  Add the lamb back and place in the squash rings. Cover and place in a preheated oven until lamb is done through and tender, about 2 hours. Remove from the oven and keep warm until ready to serve.

8.  Meanwhile; Trim the top off the garlic bulb. Place on a small square of foil. Drizzle with 1 tbsp of the olive oil. Add a sprinkle of salt and pepper. Wrap in the foil and add to the oven and roast until the garlic is golden brown and tender, about 30 minutes. Remove and set aside.

9.  Meanwhile, Peel and chop the potatoes. Place in just enough salted cold water to cover. Bring to a boil, simmer until tender soft but not breaking down. Drain, saving ½ a cup of the cooking water from the potatoes. Set aside until needed. Rice the cooked potatoes into a bowl. Squeeze the roasted garlic flesh from the skin into the riced potato. Add any of the olive oil that was with the garlic also. Mash the garlic into the potato adding some of the cooking water, salt and pepper to taste, until you have a creamy texture. Cover and keep hot until ready to serve.

10.  To serve divide the hot creamy potatoes onto two plates just off centre. Place the braised vegetables cascading of the side of the potatoes, then place the lamb shanks with the bone end up leaning against the vegetables and the mashed potatoes. Check the seasoning and adjust to taste. Spoon the braising sauce over the top of the lamb, and garnish with a sprig of the thyme.

11.  Serve with the remainder of the Dark Horse Estate Winery wine.

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