90 Saint Bordeaux – Emilion Chateau Pas Recipe

1. Prepare and brown the shanks

Pat the lamb shanks dry and season all over with 1 1/2 tsp salt and 1/2 tsp black pepper. Heat 2 tbs olive oil and 1 tbs butter in a large heavy Dutch oven over medium-high heat until shimmering. Brown the shanks in batches (about 4–5 minutes per side) until deeply caramelized. Transfer browned shanks to a plate.

2. Sauté aromatics and deglaze

Reduce heat to medium. Add remaining 1 tbs olive oil to the pot. Add diced onion, carrots, and celery; sweat until softened and beginning to color, about 6–8 minutes. Add garlic and tomato paste; cook 1–2 minutes until fragrant. Sprinkle flour over the vegetables and stir for 1 minute to remove raw flour taste.

3. Add liquids and seasonings

Pour in the entire bottle of red Bordeaux, scraping up browned bits from the bottom with a wooden spoon. Add beef/lamb stock, brown sugar, thyme, rosemary, bay leaves, and remaining 1/2 tsp salt. Stir to combine.

4. Braise

Return the lamb shanks to the pot so they are partially submerged in liquid. Bring to a gentle simmer uncovered, then cover and transfer to a 160°C (325°F) oven. Braise until meat is falling-off-the-bone tender, about 2 to 2 1/2 hours. Alternatively, maintain a very low simmer on the stovetop for the same time.

5. Rest and strain liquid

Carefully remove shanks and keep warm. Strain the braising liquid through a fine-mesh sieve into a measuring container; reserve solids (vegetables/herbs) for optional serving or discard. Skim fat from the top if desired. Reserve approximately 500 ml of strained liquid for the jus.

6. Place cut parsnips in a medium saucepan and cover with cold water by 2 cm. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until parsnips are very tender, about 15–20 minutes.

7. Drain the parsnips well and return to the pot or to a blender. Add butter, heavy cream, salt, pepper, and nutmeg. Purée with an immersion blender or in a food processor until very smooth and silky. Adjust seasoning to taste. Keep warm until plating.

8. Place the reserved 500 ml strained braising liquid in a wide saucepan and bring to a simmer over medium-high heat. Reduce until the liquid is glossy and coats the back of a spoon, about 10–15 minutes. If you need to thicken more, whisk in up to 1 tsp cornstarch slurry and simmer 1–2 minutes more.

9. Off the heat, whisk in the cubed cold butter, one piece at a time, to mount the sauce and give it a silky sheen. Season with remaining 1/4 tsp salt and 1/4 tsp black pepper. Keep warm; do not boil after butter is incorporated.

10. To plate, spoon a generous portion of parsnip purée onto each plate. Place one lamb shank atop the purée. Spoon a few tablespoons of warm red wine jus over the shank and around the purée. Scatter a few microgreens or chopped parsley and a little orange zest over the dish to brighten flavors.

11. Serve immediately with the remaining jus on the side. Pair with a glass of the same Bordeaux used for braising for a classic match.