Red Wine-Braised Lamb Shanks with Roasted Persimmons and Chestnut Purée
Silky, fall-off-the-bone lamb shanks bathed in a glossy red-wine and tomato braising liquid, finished with roasted winter persimmons that add bright, honeyed sweetness and jewel-like color to the pan. The dish pairs the meat’s rich, gelatinous texture with a smooth chestnut purée—luscious, slightly sweet, and nutty—which frames each bite.
Swap or boost aromatics depending on the pantry: use shallots instead of onion, or substitute canned chestnuts for fresh roasted chestnuts if fresh are hard to find in winter markets. For a deeper glaze, reduce some of the braising liquid separately and whisk in a knob of butter. A slow cooker can be used for the braise—brown the shanks first, then transfer to the slow cooker to finish on low for 6–7 hours.
Serve this as a centerpiece for a December holiday meal, pairing with braised red cabbage, creamy root-vegetable mash, or buttered egg noodles. Leftovers reheat well; store meat and purée separately and rewarm gently to preserve texture. This makes an elegant main for dinner parties but is approachable enough for a special family Sunday supper.
How to Make It
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1
Preheat the oven to 325°F (160°C). Pat the lamb shanks dry and season generously with salt and pepper.
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2
Heat 2 tbsp olive oil in a wide Dutch oven over medium-high heat. Brown the shanks in batches, 6–8 minutes per side, until deeply golden. Transfer browned shanks to a plate.
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3
Reduce heat to medium and add the remaining 1 tbsp olive oil. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and starting to brown, about 8 minutes.
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4
Add the garlic and tomato paste and cook, stirring, 1–2 minutes until fragrant and the paste darkens slightly.
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5
Pour in the red wine and scrape up brown bits from the bottom of the pot. Simmer until the wine reduces by about half, 6–8 minutes.
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6
Return the lamb shanks to the pot. Add the beef stock, thyme, rosemary, and bay leaves so the liquid comes about two-thirds up the shanks. Bring to a gentle simmer.
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7
Cover the Dutch oven and transfer to the preheated oven. Braise until the meat is very tender and pulls away easily from the bone, 2 to 2 1/2 hours.
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8
While the shanks braise, roast the persimmons. Halve the persimmons, toss with 1 tsp olive oil and 1 tsp honey, and roast on a baking sheet at 400°F (200°C) until caramelized at the edges, 18–22 minutes. Set aside.
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9
Prepare the chestnut purée: warm the roasted chestnuts with the butter and heavy cream in a small saucepan over low heat until soft and heated through, 6–8 minutes. Transfer to a blender or use an immersion blender and puree until very smooth. Season with 1/2 tsp salt and taste; adjust with more salt or a splash of cream if needed.
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10
When the shanks are done, transfer them to a serving platter and tent with foil. Skim fat from the surface of the braising liquid and discard the herbs. Optionally, reduce the braising liquid on the stovetop over medium-high heat until slightly thickened (5–8 minutes) and whisk in 1 tsp honey to balance acidity.
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11
Spoon a smear of chestnut purée onto each plate, set a lamb shank on top, and ladle the reduced braising sauce around it. Arrange roasted persimmons alongside and drizzle any pan juices over the fruit and meat. Garnish with a few fresh thyme leaves and serve immediately.
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