Lamb Shanks With Leeks and Grapes

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Mario Batali’s Lamb Shanks With Leeks and Grapes



o 10 lamb shanks

o kosher salt

o black pepper

o 6 tablespoons extra virgin olive oil

o 2 Spanish onions, chopped

o 5 carrots, peeled and cut into 1 inch pieces

o 6 leeks

o 2 cups dry white wine

o 1 cup tomato sauce

o 3 cups chicken stock, Brown

o 2 cups red grapes, Concord grapes, halved and seeded


1. Preheat the oven to 375 degrees

2. Rinse and dry the lamb shanks, and season them liberally with salt and pepper. In a

very large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat until

smoking. Add the lamb shanks, 5 at a time, and sear until dark golden brown all over, 10

to 12 minutes per batch. Remove the shanks and set them aside.

3. Add the onions, garlic, carrots, and leeks to the pot and cook until softened, 8-10

minutes. Use only the white and light green parts of the Leaks only, trimmed, halved

lengthwise, cut crosswise into thin half-moons, rinsed thoroughly, and drained.

4. Add the wine, tomato sauce, and sock to the vegetables and bring to a boil. Return the

lamb shanks to the pot and bring back to a boil. Cover the pot tightly, place it in the oven,

and bake for about 1.5 hours, until the meat is fork-tender.

5. Remove the pot from the oven, check the sauce for seasoning, and then add the grapes.

Stir them in gently, and serve directly from the pot.

Pattern: KD Yang xu, blood xu

Recipe Analysis


Julie Johnson Bear Don’t Walk / Eastern Nutrition / Fall 2013

Lamb shanks: tonify KD yang, nourish blood, hot

Leeks and Onions: promotes sweating, resolves phlem, diuretic

Carrots: promotes digestion, lubricates intestines, clears heat

White wine: move qi, nourish yin

Tomato sauce: nourish fluids, cooling

Chicken stock: warming, tonify qi, boost wei qi

Grapes: nourish yin, generate fluids, build blood

Overall, this recipe tonifies KD yang, as the main ingredient is lamb—hot and yang. However,

it also supports blood and yin, with the tomatoes and grapes as secondary ingredients. The

leeks and onions, and the wine, keep the cloying nature of tonifying ingredients from getting too

sticky. Overall, this seems like a good recipe to try for a postpartum mother, with the possibility

of removing the onions and sticking with maybe half the leeks, emphasizing the nourishing more

than the dispersing.