by Mario Batali

Lamb Shanks with Leeks and Grapes Recipe

Looking for a sophisticated twist on braised lamb shanks?

This Braised Lamb Shanks with Leeks and Grapes recipe combines the richness of lamb with the sweetness of grapes and depth of leeks, creating a balanced and elegant dish.

One of my favorite preparations of braised lamb is this recipe of lamb shanks with leeks and grapes. If you're feeling ambitious, make your own stock. Homemade stock isn't imperative but it will change the quality of the liquid and therefore the finished dish. Stocks can be frozen for weeks, so double your batch and store the stock for your next braise (or soup or risotto).

Use a rich grape, like Concord, to bring a sweetness to the meat. Cook slowly and you can't go wrong.

Lamb Shanks with Leeks and Grapes Recipe

    Prep Time: 50 minutes

    Cook time: 3 Hours

    Yield: Serves 8 to 10 as a main course

Lamb Shanks with Leeks and Grapes Recipe Ingredients

    10 large, meaty lamb shanks

    Salt and freshly ground black pepper

    6 tablespoons extra-virgin olive oil

    2 Spanish onions, chopped into 1/4-inch dice

    18 garlic cloves

    5 carrots, peeled and cut into 1-inch pieces

    6 leeks, white and light green parts only, trimmed, halved lengthwise, cut crosswise into thing half-moons, rinsed thoroughly and drained

    2 cups dry white wine

    1 cup basic tomato sauce (for quick results, try my Mario Batali pasta sauces)

    3 cups brown chicken stock

    2 cups red grapes, wine grapes such as Sangiovese, or, even better, Concord grapes, halved and seeded

Lamb Shanks with Leeks and Grapes Recipe Directions

    Preheat the oven to 375F.

    Rinse and dry the lamb shanks, and season them liberally with salt and pepper. In a very large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat until smoking. Add the lamb shanks, 5 at a time, and seat until dark golden brown all over, 10 to 12 minutes per batch. Remove the shanks and set them aside.

    Add the onions, garlic, carrots and leeks to the pot, and cook until softened, 8 to 10 minutes.

    Add the wine, tomato sauce and stock to the vegetables and bring to a boil. Return the lamb shanks to the pot and bring back to a boil. Cover the pot tightly, place it in the oven, and bake for about 1 1/2 hours, until the meat is fork-tender.

    Remove the pot from the oven, check the sauce for seasoning, and then add the grapes. Stir them in gently, and serve directly from the pot.

Why You'll Love This Recipe

    Rich & Unique Flavors – A savory, slightly sweet twist on braised lamb.

    Tender & Juicy – Slow-braised for ultimate fall-off-the-bone texture.

    Perfect for Special Occasions – Elegant and restaurant-quality.

Serving & Pairing Suggestions

This dish pairs wonderfully with polenta, mashed potatoes, or crusty bread. For wine, try a Pinot Noir or Merlot to enhance the sweetness of the grapes.

Discover these delicious braised and slow-cooked lamb shank recipes packed with rich flavors, perfect for any occasion.

Wine Pairing Suggestions

For Braised Lamb Shanks, you’ll want a bold, full-bodied red wine that complements the rich, slow-cooked flavors and herbal notes in the dish. Here are some excellent red wine pairings:

    Cabernet Sauvignon - A classic choice with bold tannins, dark fruit flavors, and herbal undertones that pair beautifully with the lamb’s richness.

    Syrah/Shiraz - Offers peppery spice, deep berry flavors, and smoky notes that enhance the slow-braised sauce.

    Malbec - A rich and velvety wine with dark fruit, plum, and chocolate undertones, balancing the dish’s robust flavors.

    Zinfandel - A fruit-forward wine with jammy notes and a touch of spice, complementing the lamb’s deep, savory taste.

    Bordeaux Blend (Cabernet Sauvignon & Merlot) - Earthy, structured, and layered with red fruit, oak, and spice, making it a great match for the lamb’s slow-braised texture.

    Tempranillo (Rioja) - A Spanish red with cherry, leather, and vanilla flavors, pairing well with the tomato-based braising liquid.

    Barolo or Barbaresco (Nebbiolo) - If you’re feeling luxurious, these Italian wines have high acidity and tannins that cut through the richness of the lamb.

Braised Lamb Recipe, Braised Lamb Shanks, Italian Cuisine

 

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Braised Lamb Shanks with Leeks & Grapes | Unique Slow-Cooked Recipe

Try this unique Braised Lamb Shanks with Leeks and Grapes recipe – slow-cooked to perfection for a rich, sweet, and savory gourmet meal.

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