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When translated from an Italian phrase, ‘Far Niente’ romantically means ‘without a care’. We hope you recapture that essence as you take a behind-the-scenes peek at Far Niente and the fine Cabernet and Chardonnay we produce here in Oakville.




Without a Care

A Blog By Far Niente

Without a Care



One-Pot Cooking and Cabernet, Far Niente Style

Categories: Far Niente Cabernet, Food and Wine Recipes, Wine Pairing

This Braised Lamb Shank with Lentils takes its inspiration from French terrines and Moroccan tagines, in which you fill a heavy, often earthenware, pot with root vegetables, garlic, spices and a generous shank or round of protein, allowing everything to cook together until the air fills with an irresistible autumn perfume. Open a bottle of Far Niente Oakville Estate Cabernet while the lamb grows fall-off-the-bone tender in the oven, then serve for Sunday supper, a Monday night dinner party or any occasion that calls for rich, warm fall flavor.

Braised Lamb Shank with Lentils and Gremolata

Wine: Far Niente Estate Bottled Cabernet Sauvignon, Oakville


Serves 4 to 6

2 tablespoon extra-virgin olive oil divided

4-6 lamb shanks, trimmed of excess fat

1 large onion diced

6 cloves garlic, minced

2 large carrots, sliced ½-inch thick

1 pinch of kosher salt and fresh cracked black pepper

¼ cup flour

8 cups beef stock

2 cups Cabernet

2 cups green lentils, check for tiny rocks that are disguised as lentils

4 teaspoons of chopped parsley, rosemary, thyme (split in half for Gremolata)


Preheat oven to 350 degrees.

Wash each lamb shank, using a paper towel to gently pat dry. You definitely want them dry before browning.

In a heavy-based pot, heat one tablespoon of oil over medium-high heat. Sear shanks in the hot oil until browned on all sides, approximately five minutes. Transfer your shanks to a plate and set aside.  Using the same pot, sauté the carrots and diced onions on medium-low heat until softened. Add garlic and sauté for an additional minute.

Return your lamb to the pot, season with your salt, pepper, and flour. Allow your lamb and vegetables to cook four to five minutes on medium heat, until you’ve browned the flour. Add beef stock, wine and herbs. Bring everything to a simmer on the stove, then cover and transfer to the oven. Cook for one and a half hours. Remove from oven and add the lentils. Cook for an additional hour. Once lamb is tender and easily falls apart, remove from the oven and allow your lamb to rest for five to eight minutes before serving.

 Add a generous scoop of lentils and vegetables to each plate. Top with a lamb shank and a sprinkle of gremolata (we add breadcrumbs to our own recipe, below, to give it a little crunch!), pour each guest a glass of Far Niente Estate-Bottled Cabernet Sauvignon, Oakville and enjoy the fragrant interplay of the rich fall flavors before you.

Bonus Recipe! Simple, Fresh Gremolata


¼ cup coarse fresh breadcrumbs

2 garlic cloves, finely chopped

Your remaining chopped herbs (two teaspoons each chopped parsley, rosemary and thyme)

1 tablespoon finely grated lemon zest

1 tablespoon olive oil


Lightly sauté your fresh breadcrumbs in olive oil until they turn golden brown. Allow them to cool, then mix with your remaining ingredients.

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