I generally make this one during the Fall and Winter months, when a warming meal cooked low and slow is best appreciated. Because lamb shank can be a tough, chewy cut of meat, cooking it too quickly or at too-high temperatures can yield a completely unusable entrée. For best results, low and slow win this race. As far as what kind of white wine to use for this dish, pick the one you most enjoy drinking. Any wine will do as long as you like its flavor.
What You’ll Need:
- 2 lamb shanks
- ½ tbsp sea salt
- ½ tbsp minced garlic
- ½ tbsp coriander seeds, crushed
- ½ tsp cracked black peppercorns
- 1 sprig fresh rosemary
- ½ cup dried cranberries
- 1/3 cup white wine
- 1 cup beef stock
- 1 sweet onion, chopped
- 3 red potatoes, cubed
What To Do:
- Rub lamb shanks with salt, garlic, coriander, and black pepper. For best flavor, refrigerate seasoned meat for 4-6 hours. If this is not possible, refrigerate for a minimum of 1 hour.
- Transfer seasoned shanks from refrigerator to oven-safe dutch oven or casserole dish with lid. Place on stovetop over medium heat, turning shanks occasionally until all sides and ends are seared.
- Add rosemary, beef stock, and white wine to dutch oven. Use a wooden spoon to loosen any food bits cooked onto cooking surface. Replace lid and cook for 20-30 minutes over low heat, turning shanks over once about halfway through.Lamb Shank with Red Potatoes, Cranberries, and White Wine
- Remove dutch oven from stovetop. Add onion and cranberries. Replace lid and transfer to 300-degree oven. Cook for 2 to 2.5 hours.