Recipes – 50 leis

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Lamb Shank Redemption

By: JenWall photo JenWall

Posted: January 04

Category: Entrees

Wine Pairing: Pinot Noir

Ingredients

  1. 1 tbls. olive oil
  2. 4 to 6 lamb shanks?
  3. 2 cloves garlic, minced?
  4. 1 med. onion?
  5. 2 or 3 tbls. tomato paste?
  6. 1 can beef broth?
  7. 1 tbls. fresh or dried thyme?
  8. 1/2 tbls. rosemary ( if desired)?
  9. 2 cups Barefoot Pinot Noir

Instructions

  1. Rinse the lamb and pat dry, put in a wide pan with olive oil (do not crowd the pan) and brown on all sides for 20 minutes or so. Remove the shanks from the pan. Mince the garlic and chop the onion in medium pieces and add to the pan. Stir and cook the onion and garlic until translucent, then add in the broth, the wine, tomato paste and herbs and cook at a low boil for 10 min. Add the lamb shanks to the sauce and cook for 3 to 4 hours until the lamb starts to fall off the bone. Make a roux and add to the sauce to thicken or use corn starch. The shanks will have a good bit of fat, the dish can be refrigerated overnight to harden the fat. The fat can be skimmed off and the lamb can be reheated the next day. Remove the shanks from the pan.
  2. Serve with a lovely glass of Barefoot Pinot Noir! May be served over polenta or mashed potatoes for a hearty meal.