Six Sigma Ranch & Winery Braised Lamb Shanks

Lake County chef/caterer Mark Linback serves up this soul-satisfying dish to warm his guests on especially chilly evenings. He often presents it over creamy corn grits or garlic mashed potatoes. A lovely pairing with Six Sigma Tempranillo. ¡salud!

Servings: 4

Cook Time: 3 hours, plus overnight marinating

Pair With: The Six Sigma Ranch & Winery Tempranillo.

Source: Recipe and photo courtesy Chef Mark Linback and Six Sigma Ranch & Winery.


1 pound center cut lamb shanks
Kitchen twine, *optional
1 cup Six Sigma Tempranillo
1 yellow onion, diced
1/4 cup minced garlic
Oil for searing
Salt and fresh black pepper
1/2 cup flour, *optional
1 carrot, peeled and diced
1 teaspoon fresh thyme, minced
1 quart veal stock or chicken stock but not canned broth
1/4 cup tomato paste or small can of tomatoes in puree


Tie the lamb shanks horizontally and vertically with the twine (it helps at the end when the shanks are so tender they are falling apart, but is not necessary). Marinate the shanks in Six Sigma Tempranillo and some of the onion and garlic overnight, drain the shanks, reserving the liquid.

Heat a heavy bottomed sauce pan over high heat with enough oil to coat the bottom. Season the shanks with salt and pepper and dredge in the flour, add the shanks to the pan, cooking until they are well browned.

Remove the shanks from the pan, drain all but a few tablespoons of the oil and add the chopped onions, carrot, garlic and thyme. Sauté until translucent, add the lamb shanks back to the pan along with the reserved marinade and enough veal or chicken stock to cover the shanks halfway. Bring to a boil, lower heat to a simmer and add the tomato paste.

Cover the pot and place in a 325 degree oven until tender, about 2 1/2 hours. Turn the shanks once or twice to prevent over browning. When tender, remove the shanks from the liquid, strain the liquid, adjust seasoning and reduce the liquid to a saucy consistency if needed. Serve the shanks over your favorite starch and pour some of the sauce over the meat. This dish can be cooked a day ahead and gently reheated.



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Recipe Courtesy Of

Six Sigma Ranch

At Six Sigma Ranch, art is science—and perfecting the art of wine begins in the vineyards.