delicious braised lamb shank + an even better red wine Demi glacé
nothing beats a themed dinner to watch the series finale of a show you love
Okay but seriously: WHAT is going on with this show?! The Yellowjackets season finale is tonight and I have a lot of feelings, a lot of questions, and absolutely zero emotional stability. So obviously, I made braised lamb shanks to channel my inner Dark Tai lol.
This dish is the culinary equivalent of a slow burn with a wild payoff. The meat? Fall apart tender. The sauce? A rich red wine demiglacé that tastes like it’s been through some things (but in a good way). It's warm, intense, and a little dramatic; just like the show.
So whether you’re watching with friends or screaming at your screen solo, this recipe is here to hold your hand through the chaos.
Braised Lamb Shanks with Red Wine Demi Glacé
Serves: 2 (or 1 very emotionally unstable fan)
Time: 3 hours, mostly hands off
Ingredients
2 lamb shanks (around 12 oz each)
Kosher salt & black pepper
3 tbsp avocado oil (or any high-heat oil)
1 sweet onion, finely diced or grated
1 whole head of garlic, halved crosswise
1 medium carrot, grated
3 celery stalks, grated
2 ½ cups full bodied red wine (use something you’d enjoy drinking )
1 (14 oz) can crushed tomatoes
2 tbsp tomato paste
2 cups low sodium beef stock (or water in a pinch)
1 fresh herb bundle (tie together sage, rosemary, and thyme)
2 dried bay leaves
To serve: mashed potatoes, creamy polenta, or rice—your call
Optional: fresh herbs or microgreens for garnish
Instructions
1. Prep + Preheat
Set your oven to 325°F (160°C). Pat lamb shanks dry and generously season with salt and pepper.
2. Brown the Lamb
In a heavy-bottomed pot or Dutch oven, heat the oil over high heat. Sear lamb shanks in batches until browned on all sides—about 5 minutes per batch. Remove and set aside.
3. Build the Flavor Base
Lower heat to medium-low. Add more oil if needed. Sauté onion and garlic for about 2 minutes, then stir in the carrot and celery. Cook until softened and slightly sweet—about 5 more minutes.
4. Pour the Drama
Add the wine, beef stock, crushed tomatoes, tomato paste, herb bundle, and bay leaves. Stir to combine.
5. Braise It Slow
Nestle the lamb shanks back into the pot so they’re mostly submerged. Bring to a simmer, cover, and transfer to the oven. Braise for 2 hours.
6. Let It Thicken
Uncover and cook for another 30 minutes. At this point, the lamb should be incredibly tender but still clinging to the bone. If not, give it a little more time.
7. Make the Sauce Sing
Remove the lamb and keep warm. Strain the braising liquid into a bowl, pressing down on the veggies to get all that goodness. Return the strained liquid to the pot and simmer until it thickens to a glossy, spoon-coating sauce.
8. Serve
Plate the lamb on a bed of mashed potatoes, polenta, or rice. Ladle that beautiful sauce over everything. Top with herbs or microgreens if you’re feeling fancy.
And there you have it: dinner that could survive in the wilderness and still look gorgeous on a plate.
Now, tell me: what are your finale predictions? Who actually makes it out, and who’s about to spiral into antler queen territory? Drop your theories below.
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