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Lamb Shanks braised with Herbs de Provence

Featured by Buttonwood Farm Winery in the Gold Wine Club.
Lamb Shanks braised with Herbs de Provence


Incredibly tender lamb shanks that almost melt in your mouth! The flavors are rich and intense but do not overpower the vegetables or mashed potatoes. Pair with a smooth Cabernet Sauvignon.

Yield: 4
Prep Time: 10 Minutes
Cook Time: 120 Minutes


• 4 Lamb Shanks
• 1 Tablespoon Herbs de Provence
• Salt & Pepper
• Vegetable Oil
• 1 Onion, peeled and chopped
• 6 Garlic Cloves, good sized and peeled & chopped
• 4 Carrots, scrubbed and sliced diagonally
• 2 Parsnips, scrubbed and sliced diagonally
• ½ Teaspoon Ground Cinnamon
• 1 Can Stewed Tomatoes with Garlic and Oregano
• 1 Cup Buttonwood Cabernet Sauvignon (or another Cabernet Sauvignon)
• 2 Cups Chicken or Beef Broth


Rub shanks with herbs de Provence and sprinkle with salt and pepper. Heat vegetable oil in a Dutch oven on high heat and brown shanks until a nice brown crust forms on outside of meat. Reduce heat and add onion and garlic and cook until soft. Add the rest of the ingredients and simmer for 2 1/2 to 3 hours. Serve over mashed potatoes with Buttonwood Cabernet Sauvignon.

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