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Slow Roasted Fox Trot Farm Lamb Shanks in a rich Pinot Noir Sauce


Slow Roasted Fox Trot Farm Lamb Shanks in a Rich PN Sauce

We hope you stocked up on our meaty lamb shanks before we sold out. I promised our customers that I would share my latest recipe for delicious slow braised Fox Trot Farm lamb shanks, so scroll down for the recipe.

Two Fox Trot Farm Meaty Lamb Shanks

Two Fox Trot Farm Meaty Lamb Shanks

Here’s the recipe:

Slow Roasted Fox Trot Farm Lamb Shanks in a rich Pinot Noir Sauce

Deborah Burgess
Brown, braise, and sauce our meaty lamb shanks in the most delicious, velvety sauce ever.
Course Main Course
Cuisine American
Servings 4


  • Large, heavy bottomed Dutch oven


  • 4 each Fox Trot Farm Lamb Shanks
  • 2 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 tblsp olive oil
  • 1 medium onion chopped
  • 1 medium carrot chopped
  • 1 rib celery chopped
  • 3 cloves garlic minced
  • 3 tsp dried thyme
  • 2 each bay leaves
  • 2 tblsp tomato paste
  • 3 cups Pinot Noir wine
  • 4 cups low sodium beef stock
  • 3 tblsp corn starch
  • ½ cup cold water


  • Preheat the oven to 325°
  • Lightly dust the shanks with the salt and pepper and brown in the olive oil in the Dutch oven over medium heat.
  • Remove the shanks from the pot, leaving behind the rich browned bits on the bottom.
  • Add more olive oil if dry, and stir in the chopped veggies. Sauté till they begin to soften.
  • Push the veggies away from the center and spoon the tomato paste into the space. Continue to sauté that, stirring frequently for a minute or two till fragrant. Mix the veggies into the tomato paste and stir in the thyme and bay leaves.
  • Pour half the wine into the veggies and simmer, using a wooden scraper to loosen the brown bits on the bottom of the pot. Add the remainder of the wine and continue to simmer, uncovered, till reduced by half.
  • Pour in the stock and return the shanks to the pot. Cover and bring to a rapid simmer, then carefully move the pot to the preheated oven.
  • Slow roast for 2 1/2-3 hours, checking after 2 hours for tenderness. The meat should be very tender when finished. Remove pot from the oven.
  • Using a slotted spoon or tongs, remove the shanks from the pot and set aside. Strain the veggies and bay leaf from the broth and return the broth to the pot. (See note below.)
  • Bring broth to a simmer. Make a slurry with the cornstarch and water, and whisk into the simmering broth, whisking vigorously as it returns to a simmer. When the sauce is velvety and as thick as you like, then taste it and add salt and/or pepper if needed.
  • Return the shanks to the sauce and gently heat through. Serve over mashed potatoes, polenta, noodles, rice...your starch of choice...or simply on the plate if you are watching carbs.
  • Enjoy!


Entertaining: This is a great recipe for entertaining because you can prepare the entire recipe the day before and reheat it while you are welcoming your dinner guests. It might even be better the next day!
Leftovers: Use the leftover meat, sauce, and veggies as a base for a delicious Shepherd's Pie. Break up the meat and add to the sauce along with the veggies plus any other veggies you desire, such as English peas, green beans, and/or corn. Heat gently and pour mixture into a casserole dish. Top with seasoned hot mashed potatoes. A delicious addition is shredded cheddar cheese stirred into the potatoes. Roast, uncovered, in a 375° F oven till heated through and golden on top. Allow to rest for 15 minutes, then serve and enjoy!
Keyword braise, Lamb, roast, shanks, wine


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