Table of Contents
Origins in the Cellar: John’s Food and Wine and its Lamb Shank Legacy
While some culinary stories are anchored to a specific region or historical event, the narrative at John’s Food and Wine unfolds within the intimate setting of a neighborhood gem, where a passion for food and wine creates a unique experience. Located in Chicago, John’s is more than just a place to dine; it’s a carefully curated experience, a celebration of culinary artistry and the joy of shared meals.
At John’s Food and Wine, the team has crafted a warm and inviting atmosphere that welcomes guests into a world of exceptional flavors. Here, the focus is on quality ingredients, thoughtful preparation, and the perfect pairing of food and wine. When you step inside John’s, you’re not just a customer; you’re a guest invited to partake in a culinary journey that delights the senses.
One dish that embodies this commitment to excellence is the Lamb Shank. This dish is a testament to John’s dedication to highlighting the natural flavors of carefully sourced ingredients. The preparation, though not explicitly detailed, suggests a slow, meticulous process that results in tender, succulent meat that melts in your mouth. The Lamb Shank becomes a canvas, showcasing the chef’s skill and passion in every bite.
As you savor the Lamb Shank, you’ll experience a harmonious blend of flavors—a symphony that speaks to John’s Food and Wine’s commitment to culinary artistry. Each bite is a reminder of the dedication and care that goes into creating a truly memorable dining experience, making it not just a meal but a moment of culinary delight.
John’s Food and Wine stands as a testament to the power of food and wine to create connection and joy. The Lamb Shank is more than just a dish; it’s a celebration of culinary passion, thoughtful preparation, and the art of pairing. If you find yourself in Chicago, make sure to visit John’s Food and Wine and indulge in the unforgettable Lamb Shank—it’s an experience that beautifully highlights the power of food to bring people together.
Crafting a John’s Food and Wine-Inspired Lamb Shank at Home
To capture the essence of John’s Food and Wine’s Lamb Shank in your own kitchen, begin with selecting the highest quality lamb shanks available. This foundational element is the soul of the experience, mirroring the care John’s takes in sourcing their ingredients. Seek out shanks that are well-marbled and plump, the canvas upon which the flavors will unfold.
Assembling your own version of this comforting dish is an exercise in patient, yet rewarding preparation. Focus on building layers of flavor and achieving a melt-in-your-mouth tenderness. Start with a slow braising process, a crucial step in rendering the lamb incredibly tender and infusing it with rich, savory notes. A Dutch oven is essential for achieving the authentic braised texture, but other heavy-bottomed pots can be used with careful attention to heat.
Consider incorporating elements that reflect the spirit of John’s dedication to quality and pairing. Carefully select aromatics and liquids that will complement the lamb, such as red wine, herbs, and root vegetables. Monitor the braising liquid, ensuring the lamb is submerged and the flavors are developing harmoniously. A light seasoning of salt and pepper, along with the natural flavors of the lamb, will allow the dish to shine.
While recreating the exact taste of John’s Food and Wine is a nuanced challenge, the act of curating your own version cultivates a deeper appreciation for the artistry and dedication that goes into this iconic dish. It’s a reminder that culinary excellence, whether enjoyed at a beloved institution like John’s or crafted in your own kitchen, is a celebration of tradition, flavor, and the joy of a satisfying meal. It’s an experience that lingers in your memory, a testament to the power of food to connect us to culture and community.
Chef’s Notes: Braised Lamb Shanks
- Pat the lamb shanks dry before seasoning to achieve a deep, caramelized crust that locks in juices.
- Pair with creamy sides like mashed potatoes, polenta, or cauliflower purée for a well-rounded meal.
- Enhance flavors with extras like a pinch of rosemary during braising or a dash of red pepper flakes for subtle heat.
- For a richer sauce, allow the braising liquid to reduce further after straining.
- Leftover sauce is versatile—use it as a pasta topping or a base for a hearty stew.
- Pair with wine—a bold red like Cabernet Sauvignon or Merlot complements the dish beautifully.
Braised Lamb Shanks
Indulge in these succulent braised lamb shanks, slowly simmered in a sumptuous red wine sauce that transforms into a rich, velvety reduction. This dish exudes gourmet flair with its aromatic blend of vegetables and herbs, promising a heartwarming meal ideal for festive dinner parties. With layers of deep, savory flavor and tender meat that practically melts off the bone, it’s a classic comfort food reimagined for modern home cooks. Get ready to dazzle your guests with a dish that screams culinary sophistication and timeless appeal.
4
20
minutes3
hours30
minutes624
kcal3
hours50
minutesKeep the screen of your device on
Ingredients
- Meat Ingredients
4 shanks lamb approximately 13 oz each, chosen for their rich flavor and tender texture
1 tsp salt used generously to season the meat
1 tsp freshly ground black pepper used generously to season the meat
- Vegetable Aromatic Base
1 medium onion (brown, yellow, or white), finely diced
3 cloves garlic minced to release bold aroma
1 cup carrots finely chopped, peeled for a gentle sweetness
1 cup celery diced, adding a crisp, earthy tone
- Liquid Tomato Elements
2.5 cups red wine full-bodied, selected for its robust character
1 28-ounce can crushed tomatoes forming the base of the sauce
2 tablespoons tomato paste concentrated, intensifying the tomato flavor
2 cups chicken broth low-sodium (or water for a lighter alternative)
- Herbs Spices
5 sprigs thyme fresh, tied together or 2 teaspoons dried thyme
2 leaves bay leaves dried (or 4 fresh bay leaves)
- To Serve
mashed potatoes creamy, smooth polenta, or pureed cauliflower
fresh thyme leaves light garnish for an extra herbal finish
- Alternative Ingredients
Lamb shanks can be replaced with beef shanks if lamb is unavailable.
Extra virgin olive oil may be substituted with grapeseed oil if preferred.
For the red wine use a nonalcoholic mix of 1 ½ cups low‑sodium beef broth, 1 cup water, and 1 tablespoon Worcestershire sauce as an alternative.
Swap low‑sodium chicken broth with vegetable broth if you desire a different flavor profile.
Crushed tomatoes can be exchanged with diced tomatoes in a pinch.
If you lack fresh thyme dried thyme serves as a perfect replacement.
Bay leaves are fairly unique but if missing, omit them while compensating with an extra pinch of dried oregano.
Directions
- Preheat Sear – Begin by preheating your oven to 350°F. Pat the lamb shanks dry thoroughly with paper towels and season evenly with salt and pepper. In a large dutch oven, heat 2 tablespoons of olive oil over high heat; working in batches, sear the shanks on all sides until a rich, golden crust forms (approximately 5 minutes per batch). This initial browning seals in juices and sets a savory stage for the dish.
- Sauté Aromatics – Lower your heat to medium-low and add the remaining tablespoon of olive oil to the same pot. Mix in the finely diced onion and minced garlic, letting them soften for about 2 minutes. Then, incorporate the carrots and celery, stirring well as you cook for an additional 5 minutes until the onions turn translucent and the vegetables release their natural sweetness. This step builds the essential flavor base for your sauce.
- Create the Braising Liquid – Carefully pour in 2 ½ cups of full-bodied red wine along with 2 cups of low‑sodium chicken broth. Stir in the crushed tomatoes and tomato paste until everything is well combined. Finally, add the tied thyme sprigs and bay leaves. Return the browned lamb shanks to the pot, ensuring they nestle into the liquid so most of the meat is submerged. Allow the mixture to come to a gentle simmer over medium heat for about 10 minutes before proceeding.
- Slow Cook – Cover the dutch oven with its lid and transfer it to your preheated oven. Cook the shanks for 2 hours, checking once to ensure the liquid remains at a simmer. After 2 hours, remove the lid and allow the dish to cook uncovered for an additional 30 minutes; this extra step thickens the sauce and enhances its silky consistency. Optional: if the meat is not yet tender enough to fall off the bone, cover again and cook for another 15 to 20 minutes as needed.
- Finalize Serve – Once the lamb shanks reach a perfectly tender state, carefully remove them from the pot and set aside, keeping them warm. Discard the thyme sprigs and bay leaves, then strain the remaining sauce through a fine sieve to capture every drop of flavor. Return the strained sauce to the pot and, if desired, let it simmer for a few minutes to further reduce and intensify. Taste for seasoning and adjust with additional salt and pepper if needed before serving alongside your chosen side of mashed potatoes, polenta, or cauliflower puree.
Equipment
- Chef’s Knife
- Cutting Board
- Dutch Oven
- measuring cups and spoons
Notes
- For best results, be sure to thoroughly pat the lamb shanks dry before searing to ensure a deep, caramelized crust that locks in the juices. Serve this dish with a buttery mashed potato or a smooth puree and a crisp green salad for a well-rounded meal. If you crave more complexity, consider adding a pinch of rosemary during the braising stage or a dash of red pepper flakes for subtle heat. Leftover sauce can be transformed into a rich pasta topping or base for a hearty stew on a busy weekday. Enjoy this dish with a glass of your favorite red wine for a restaurant-quality dining experience at home.
Nutrition Facts
- Calories: 624kcal
- Fat: 25g
- Saturated Fat: 5g
- Cholesterol: 117mg
- Sodium: 1260mg
- Potassium: 1590mg
- Carbohydrates: 31g
- Fiber: 6g
- Sugar: 16g
- Protein: 42g
- Vitamin A: 6022IU
- Vitamin C: 26mg
- Calcium: 133mg
- Iron: 7mg
FAQs: Braised Lamb Shanks
Can I make this in a slow cooker?
Yes! Sear the lamb and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 7-8 hours or high for 4-5 hours until the meat is fall-apart tender.
What’s the best substitute for red wine?
Use a mix of 1 ½ cups low-sodium beef broth, 1 cup water, and 1 tablespoon Worcestershire sauce for a similar depth of flavor.
Can I use a different cut of meat?
Yes! Beef shanks work well as an alternative, though cooking times may slightly vary.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce.
Can I make this dish ahead of time?
Absolutely! Braised dishes often taste even better the next day as the flavors deepen. Simply reheat before serving.
More Recipes
Slow Braise Beef
Cooks in 145 minutesDiscover the ultimate comfort meal with this easy slow braise beef recipe designed for chilly winter nights. Succulent beef chunks are seared to a crisp exterior before braising in a rich, red wine-infused sauce with aromatic spices. This dish exudes warmth and luxury, offering tender meat and deep, layered flavors—a true holiday comfort that’s both simple and satisfying. Perfect for family dinners, intimate gatherings, or a festive winter feast, this recipe transforms everyday ingredients into a gourmet experience that will impress your guests and warm your soul.
