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Pepper Jelly Braised Lamb Hind Shank Horseradish-Celery Root Purée and Slow Roasted Garlic Cloves

Pepper Jelly Braised Lamb Hind Shank  Horseradish-Celery Root Purée and Slow Roasted Garlic Cloves
Recipe Date:
August 25, 2021
Serving Size:
Cook Time:
Imperial (US)
Scott Harvey Winery 2019 Winemakers Reserve, Amador County & Pepper Jelly Braised Lamb Hind Shank Horseradish-Celery Root Purée and Slow Roasted Garlic Cloves

Serves 4
1 cup chopped celery root
1/3 cup chopped fresh horseradish
1 ½ cups of whole milk
Salt and Pepper
3 lamb hind shanks
1 ½ tablespoons olive oil
1 onion chopped
1 carrot chopped
1 celery stalk chopped
2 tablespoons long cut fresh chives
1 cup Scott Harvey Winemakers Reserve Zinfandel
5 cans beef stock
½ cup Black Sheep Spicy Pepper Jelly
1 cup roasted whole garlic cloves*
Preheat oven to 250 degrees.  Season shanks with salt and pepper.  Add oil to a large pan with lid and on med. heat brown shanks for 10 minutes or until browned on all sides.  Remove the shanks then add all the chopped onions, carrots celery and continue to brown for another 5 minutes.  Then deglaze pan with the Zinfandel and add the can stock, the Pepper Jelly and the lamb shanks.  Cover tightly and braise in the oven for 6 to 8 hours or until the meat is very tender.  Remove shanks from the pan and hold in a warm place.  Then strain the braising liquid into a sauce pan and reduce to 1 cup.
To prepare the celery root puree: 
Place the chopped celery root, horseradish and milk in a med. sauce pan over med. heat for 20 minutes.  Drain the milk from the pan, reserving about 2/3 cup.  Puree the celery root and horseradish in a food processer with just enough of the reserved milk to form a thick puree.  Pass the puree through a med. mesh sieve and then season to taste with salt and pepper.
To prepare the lamb:
Remove the meat from the bone and cut your braised lamb into 2-inch pieces and warm in the oven if needed.  Brush the lamb with some of the reduced braising liquid and season to taste with salt and pepper.
Spoon the celery root puree into the middle of your warmed plates.  Arrange the lamb pieces evenly on top of the puree between your four warmed plates.  Pour the remaining braising liquid evenly between the four plates and garnish with your roasted garlic and chives.
*roasted garlic cloves can be purchased in most stores where the fresh garlic is sold.

Wine Note from Chef Brian Overhauser
Slow braised lamb shank is a favorite of mine in early fall.  The clean bite of horseradish in this puree creates a contrast against the sweet and spicy reduction of the braising liquid.  Scott's newly released 2019 Winemakers Reserve Zinfandel is exploding with youthful acidity, tannins and bold Zinfandel fruit.  This amazing wine opens the door for a big rich dish like this with lots of meaty flavors that lead the way to a perfect pairing but any of Scott Harvey's Zinfandel's or Syrah's will also be a fantastic pairing.

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