By: Chef Ben Davis

Slow Roasted Lamb Shanks in Red Wine and Orange Sauce


2 lamb fore shanks about 1 pound each

2 tbsp olive oil

1 yellow onion-coarsely chopped

2 each carrots-peeled and coarsely chopped

3 ribs of celery-coarsely chopped

6 cloves unpeeled garlic

2 oz. tomato paste

2 cups Zinfandel or other red wine

1-quart Beef stock-hot

1 each oranges-zest only

2 each bay leaves

3 sprigs fresh thyme or ¼ tsp dried


1. Preheat a Wolf M or E-series oven to 350oF in Roast mode.  Place a rack in position 2 or 3.

2. Season the lamb with salt and pepper. In a heavy-bottomed pot, heat 2 tbsp of the olive oil over high heat. Add the lamb and brown on all sides.  About 5 minutes.

3. Remove the lamb from the pan and add the vegetables and garlic. Continue cooking over high heat for another 5-7 minutes or until all the vegetables are golden brown. Add the tomato paste and cook another 2 minutes, stirring constantly. Add the wine and reduce until reduced by 2/3’s. Place the shanks back in the pot and cover with the stock.  Add the orange zest, bay leaves, thyme sprigs, and bring to a simmer.

4. Place in the preheated oven and braise, covered for 3-4 hours, turning a few times. The meat should be just clinging to the bone when the lamb is done. Remove from the pot and strain the sauce if desired.  Serve with pasta, polenta, or mashed potatoes.