Red Wine Braised Lamb Shanks with Fromage Blanc Grits
Tender lamb shanks braised in Sonoma red wine, served over stone-ground grits enriched with local fresh cheese—a marriage of rustic comfort and refined technique
Serves 4
For the Braised Lamb Shanks
4 lamb shanks (about 1 pound each)
Kosher salt and freshly cracked black pepper
3 tablespoons grapeseed oil
1 large yellow onion, roughly chopped
2 carrots, peeled and roughly chopped
2 celery ribs, roughly chopped
6 cloves garlic, smashed
3 tablespoons tomato paste
1 bottle (750ml) full-bodied red wine (Sonoma Cabernet Sauvignon or Zinfandel)
3 cups lamb or beef stock
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
3 whole black peppercorns
Zest of 1 orange (in wide strips)
For the Fromage Blanc Grits
2 cups stone-ground white grits
6 cups water
2 cups whole milk
2 teaspoons kosher salt
4 tablespoons unsalted butter
6-8 ounces fromage blanc or crème fraîche (we use Sheana Davis's small-batch cow and sheep's milk blend)
Freshly cracked white pepper
For the Braised Cabbage
1 small head green cabbage (about 1½ pounds)
3 tablespoons unsalted butter
2 cloves garlic, minced
½ cup dry white wine
½ cup vegetable stock
2 sprigs fresh thyme
1 bay leaf
1 tablespoon sherry vinegar
Kosher salt and freshly cracked black pepper
Instructions
Braise the Lamb Shanks
Preheat oven to 325°F.
Season lamb shanks generously with salt and pepper on all sides. Allow to come to room temperature for 30 minutes.
In a large Dutch oven or heavy braising pot, heat grapeseed oil over medium-high heat until shimmering. Working in batches if necessary, sear the lamb shanks on all sides until deeply browned, about 3-4 minutes per side. The fond (browned bits) building on the bottom of the pot is essential for flavor. Remove shanks and set aside.
Reduce heat to medium. Add onion, carrots, and celery to the pot. Sauté, stirring occasionally, until softened and beginning to caramelize, about 8-10 minutes. Add garlic and cook until fragrant, about 1 minute.
Push vegetables to the side and add tomato paste to the center of the pot. Cook, stirring constantly, until the paste darkens and becomes brick red, about 2-3 minutes. This caramelizes the sugars and removes any raw taste.
Deglaze with red wine, scraping up all the browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and reduce by half, about 10-12 minutes. The alcohol will cook off and the wine will concentrate.
Return the lamb shanks to the pot, nestling them into the vegetables. Add stock until the liquid comes about three-quarters up the sides of the shanks. Add thyme, rosemary, bay leaves, peppercorns, and orange zest.
Bring to a simmer, cover with a tight-fitting lid (or parchment paper and foil), and transfer to the oven. Braise for 2½ to 3 hours, turning the shanks halfway through, until the meat is fork-tender and nearly falling off the bone.
Remove shanks from the braising liquid and keep warm. Strain the braising liquid through a fine-mesh sieve, pressing on the solids to extract all the flavor. Discard solids.
Transfer the strained liquid to a saucepan and simmer over medium heat until reduced to a sauce consistency that coats the back of a spoon, about 15-20 minutes. Skim any fat that rises to the surface. Season with salt and pepper to taste.
Prepare the Fromage Blanc Grits
While the lamb braises (or about 45 minutes before serving), bring water, milk, and salt to a boil in a heavy-bottomed pot.
Gradually whisk in the stone-ground grits in a slow, steady stream to prevent lumping. Reduce heat to low and cook, stirring frequently with a wooden spoon, until the grits are tender and creamy, about 45-60 minutes. Stone-ground grits take time—they should be completely soft with no gritty texture remaining.
Stir in butter until melted and incorporated. Remove from heat.
Just before serving, gently fold in the fromage blanc or crème fraîche. The residual heat will warm the cheese without breaking it. The grits should be silky, rich, and luxurious. Season with white pepper and adjust salt if needed. If the grits are too thick, thin with a splash of warm milk or cream.
To Plate
Spoon a generous pool of fromage blanc grits into the center of each wide, shallow bowl, followed by the braised cabbage.
Place one lamb shank atop the grits, allowing it to sink slightly into the creamy base.
Ladle the reduced braising sauce over and around the lamb shank, allowing it to mingle with the grits.
Serve immediately.
Chef's Notes
The Secret Ingredient: The fromage blanc—a fresh, soft cheese with a subtle tang—transforms simple grits into something extraordinary. We're fortunate to work with Sheana Davis, whose small-batch cow and sheep's milk blend adds incredible depth and silkiness. The cheese's gentle acidity cuts through the richness of the lamb while adding a creamy, almost mousse-like texture. If fromage blanc is unavailable, a high-quality French crème fraîche is an excellent substitute.