Chocolate Bacon Braised Lamb Shanks

After tasting my Chocolate Bacon Jam in my last post, I thought that it would be perfect as a base for braising either lamb shanks or short ribs. Having 4 lamb shanks in the fridge sealed the deal for me.

Recipe:

4 Lamb Shanks
1 Tbsp. Bacon Fat
1 Med. Yellow Onion chopped
3 Carrots Chopped
3 Celery Stalks Chopped
3 Garlic Cloves Minced
1 Cup Red Wine
1 Cup Chicken Broth
1/2 Cup Water
2/3 Cups Chocolate Bacon Jam
5 Peppercorns
1 tsp. dried rosemary

Preheat oven to 350 degrees.

Brown all sides of the lamb shanks in the bacon fat in a 4 quart dutch oven on medium-high heat. Remove the shanks and saute the onion, celery and carrots on medium heat until tender, about 5-7 minutes. Add the garlic and saute for a further minute.

Add the wine, broth, water, jam, peppercorns and rosemary and heat until boiling, making sure that any of the brown crispy bits on the bottom of the dutch oven are scraped off. Once the liquid is boiling then remove from heat and add the lamb shanks to the liquid. Cover the dutch oven and put into the oven for 3 hours.

Remove the shanks and strain the liquid then reduce liquid by half on the stovetop over medium low heat. Spoon liquid over the lamb.

I served the lamb with roasted root vegetables including baby turnips, fingerling potatoes, carrots, and golden beets then paired the meal with a 2005 E. Guigal Gigondas.

2005 E. Guigal Gigondas

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2 Responses

  1. This was inspiring. I used 1/3 cup of the bacon jam and added it to a recipe for braised beef short ribs (~3 lbs.) with port and wine. The result was an aromatic and incredibly moist dish — wonderful! Paired with a 2008 Quail’s Gate Pinot Noir to round it off.

  2. I am happy that it worked out!

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