A delicately braised feast for connoisseurs: Succulent, slow-braised lamb shank, combined with creamy herb polenta and an intense red wine reduction – this dish combines rustic elegance with deep flavours. The long cooking time makes the lamb tender as butter, while the polenta serves as a gentle base and the red wine reduction provides a strong flavour rounding.
➡ But which wine goes best with it? In this article, you’ll find out which strong red wines perfectly complement the spicy and savoury notes of lamb shank – and why! 🍷
🍷 Perfect wine pairing for braised lamb shank
Why is lamb shank with a red wine reduction an ideal candidate for an intense wine pairing? The combination of deep roast flavours, butter-tender lamb and a powerful sauce calls for a red wine with structure, acidity and spice. The wine should have enough tannins to support the meat structure, but also fruity and earthy flavours to complement the sauce perfectly.
1. syrah/shiraz (e.g. from the Rhône or Australia)
✔ Why does it fit perfectly?
- Peppery, spicy notes enhance the roasted flavours of the lamb shank
- Dark fruit (blackberry, plum, black cherry) harmonises with the red wine reduction
- Ripe tannins & silky texture balance the tender flesh
➡ Tip: A Côte-Rôtie Syrah from the Rhône Valley or a strong Shiraz from Australia are the perfect accompaniment.
2. Chianti Classico (Toskana, Italien)
✔ Why is Chianti a great choice?
- Acid-accentuated Sangiovese brings freshness to the dish
- Red berries & spicy notes complement the herb polenta perfectly
- Light earthy notes balance out the lamb wonderfully
➡ Tip: A mature Chianti Classico Riserva brings more depth and elegance to the pairing.
3. Bordeaux (Médoc or Saint-Émilion, France)
✔ Why does Bordeaux go well with lamb?
- Cabernet Sauvignon & Merlot blend offers structure & softness
- Notes of cassis, cedarwood & spices emphasise the sauce
- Long-lasting finish & velvety tannins round off the braised dish
➡ Tip: A Bordeaux from Médoc with 5-10 years of ageing is the perfect choice for lamb shanks.
Geschmorte Lammhaxe mit Kräuterpolenta & Rotweinreduktion
Kochutensilien
- 1 Schmortopf oder Dutch Oven
- 1 Schneidebrett & Messer
- 1 Pfanne für die Polenta
- 1 Kochlöffel
Zutaten
Für die Lammhaxe:
- 2 Lammhaxen
- 2 EL Olivenöl
- 2 Zwiebeln
- 2 Knoblauchzehen
- 2 Karotten
- 500 ml kräftiger Rotwein (z. B. Syrah oder Bordeaux)
- 250 ml Lamm- oder Rinderfond
- 1 EL Tomatenmark
- 1 TL Rosmarin
- 1 TL Thymian
- 1 Lorbeerblatt
- Salz & Pfeffer
Für die Kräuterpolenta:
- 100 g Polenta
- 300 ml Milch
- 30 g Butter
- 30 g Parmesan (gerieben)
- 1 TL gehackter Rosmarin
- 1 TL gehackter Thymian
- Salz & Pfeffer
Zubereitung
- Lammhaxe vorbereiten: Fleisch von Sehnen befreien & mit Salz & Pfeffer würzen.
- Anbraten: Olivenöl in einem Schmortopf erhitzen, Lammhaxen scharf anbraten, dann herausnehmen.
- Gemüse rösten: Zwiebeln, Karotten & Knoblauch im gleichen Topf anschwitzen, Tomatenmark zugeben.
- Ablöschen: Mit Rotwein ablöschen & Fond hinzufügen.
- Schmoren: Lammhaxen, Rosmarin & Lorbeerblatt dazugeben, 3 Stunden bei 140°C schmoren lassen.
- Polenta zubereiten: Milch erhitzen, Polenta einrühren, Butter & Kräuter dazugeben, Parmesan unterheben.
- Anrichten: Lammhaxen mit Sauce & Kräuterpolenta servieren.
