Bordeaux-Style Roast Lamb

Equipment

• Ovenproof roasting pan or Dutch oven with lid
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Measuring cups and spoons
• Aluminum foil (if not using a lid)
• Serving platter

Preparation and Cooking Times

• Preparation time: 20 minutes
• Cooking time: 2 hours
• Total time: 2 hours 20 minutes

Ingredients

• 2 lamb shanks or 1 small bone-in lamb shoulder (about 1.5 lbs total)
• 1 cup red wine (preferably Bordeaux)
• 1 cup beef or lamb stock
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 bay leaf
• 1 sprig of rosemary
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• Fresh parsley, chopped (for garnish)

Preparation

1. Preheat the oven:
   • Preheat your oven to 325°F (160°C).
2. Prepare the lamb:
   • Season the lamb shanks or shoulder with salt and freshly ground black pepper.
3. Sear the lamb:
   • Heat the olive oil in an ovenproof roasting pan or Dutch oven over medium-high heat.
   • Brown the lamb on all sides until nicely caramelized, about 4-5 minutes per side. Remove the lamb from the pan and set aside.
4. Make the Bordeaux-style sauce:
   • In the same pan, add the chopped onion, carrot, and celery. Cook over medium heat until softened, about 5 minutes.
   • Add the minced garlic and cook for another minute until fragrant.
   • Stir in the tomato paste and cook for 1-2 minutes to deepen the flavors.
   • Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 5 minutes to reduce slightly.
   • Add the beef or lamb stock, bay leaf, and rosemary sprig. Bring to a simmer.
5. Roast the lamb:
   • Return the lamb shanks or shoulder to the pan, nestling them into the sauce.
   • Cover the roasting pan or Dutch oven with a lid (or use aluminum foil if you don’t have a lid).
   • Place the pan in the preheated oven and roast for about 1.5 to 2 hours, or until the lamb is tender and falling off the bone. Baste the lamb with the sauce occasionally during cooking.
6. Serve:
   • Remove the lamb from the oven and transfer it to a serving platter.
   • Spoon some of the Bordeaux-style sauce over the lamb.
   • Garnish with chopped fresh parsley.

Notes:

• You can adjust the cooking time depending on the size and cut of the lamb. Lamb shanks may take slightly longer than a shoulder.
• Serve the Bordeaux-style roast lamb with roasted potatoes, steamed vegetables, or crusty bread to soak up the delicious sauce.
• This dish pairs beautifully with a glass of Bordeaux red wine, enhancing the flavors of the sauce and lamb.