Willow Spring Ranch Montana, LLC

Katy & Richard Harjes

8363 Forswall Road
Belgrade, MT 59714



Braised Lamb Shanks with Chocolate and Rosemary

Adapted From Bon Appétit, January 2006


1/4 cup diced pancetta (Italian bacon; about 1 1/2 ounces)

6 lbs lamb shanks

1 1/2 cups finely chopped onions

1/4 cup finely chopped shallots

1/4 cup finely chopped celery

1/4 cup finely chopped peeled carrots

3 garlic cloves, minced

2 cups dry red wine

3 cups chicken broth

2 cups chopped drained canned diced tomatoes

2 tablespoons chopped fresh parsley

1 very large fresh thyme sprig

1 bay leaf

3 tablespoons shaved or grated bittersweet chocolate

2 tablespoons unsweetened cocoa powder (preferably Dutch-process)

1 teaspoon finely chopped fresh rosemary


Heat heavy large pot over medium heat. Add pancetta and sauté until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Sprinkle shanks with salt and pepper. Working in batches, brown shanks in drippings in pot over medium-high heat until brown on all sides, about 8 minutes per batch. Transfer to plate.

Add onions and next 4 ingredients to pot. Cover, reduce heat to medium, and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine. Boil uncovered until liquid is reduced by half, scraping up browned bits, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf, and pancetta. Return shanks to the pot, cover partially, and simmer 2-2 1/2 hours.

Uncover and simmer until meat is tender, stirring occasionally, about 1 hour longer.

Transfer shanks to plate; discard bay leaf. Spoon fat from surface of sauce. Boil sauce until beginning to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder, and rosemary; stir until chocolate melts. Season to taste with salt and pepper. Return shanks to pot. Simmer to rewarm, about 5 minutes.

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