This dish is inspired by a trip to The Stinking Rose in San Francisco’s North Beach neighborhood. “Stinking Rose” refers to garlic and, well, they had me at garlic. The restaurant celebrates the “realm of voluptuosity” that garlic is. They have dried bulbs hanging from the ceiling and garlic featured in all dishes. It was the first time I’d ever eaten a lamb shank and I instantly fell in love. If you’re scared of vampires, this is the place to dine…
I like this recipe because it is super simple, it teaches one of my favorite techniques (braising), and its result is meaty, tender, and toothsome. The final plating features some of my other recipes including:
Roasted Marrow Bones
It’s all coming full circle. If you’ve been following me since the beginning, you’ll likely have the mayo and pesto in the fridge as you read this, so throwing this dish together will be a breeze. If you make it, please share your pictures with me…
I’ve got a lot of tasty food on the docket… I’m doing a shoot this Wednesday and we’ve got a pretty good list of Paleo goodness to throw down. If you have any recommendations for things you’d like to see, let me know.
Be sure to check out the new Recipe Index that Paleo John threw down for me. If you are new to my site, that is a good place to start. Thanks, John!
Keep It Paleo!
Chianti Braised Lamb Shanks
- 2 Lamb shanks
- 1 bottle Chianti
- 8 cloves of garlic, pressed with your palm
- 4-5 sprigs of rosemary
- Kosher Salt
- 3-4 tablespoons of olive oil
- Preheated your oven to 350°F.
- Heat a soup pot over medium-high heat. Add enough olive oil to cover the bottom of the pot.
- Dry the lamb shanks with paper towels. Season the top sides with kosher salt. Place the shanks, seasoned side down, into the pan of hot oil.
- Season the top side of the shank that is now facing up.
- Allow lamb to cook for 3-5 minutes until a hard sear is achieved. Then, turn meat over.
- Sear for an additional 3-5 minutes, adding oil to the pan if necessary.
- Once a hard sear is achieved on the bottom side, use a pair of tongs to sear the two ends for 20 seconds each. Do this by tilting the pan up so that all oil flows closest to you, then hold the end in the pool of oil with the tongs. Repeat with the other end and then remove the shanks to a baking dish.
- Place garlic cloves into the baking dish and pour in the bottle of Chianti. Lay the rosemary sprigs in the Chianti.
- Cover the dish with foil and place in the oven.
- Cook for one hour. Then remove from oven, peal back foil and flip each shank. Re-cover with the foil and cook for another 30-60 minutes. You want the meat to be fork tender, but not falling off the bone. Once this is achieved, remove the dish from the oven.
- In the video, this meal was plated with parsnip puree, paleo pesto, a roasted marrow bone, and an aioli (mayo). Do this if you’d like (all video links can be found above), or just eat it as-is.
- Bon Appetit!
“Keep It Paleo!”