Hearty braised lamb shanks
Hearty braised lamb shanks
2 large lamb shanks
Herren Vineyard red wine
1 c all-purpose flour, sprinkled with salt and pepper
2 garlic cloves, coarsely chopped
3 sprigs rosemary, crushed
4 bay leaves
1 large onion, chopped
2 cans beef broth
½ c stuffed Spanish green olives
½ c sun-dried tomatoes (dry, not packed in oil)
4 large carrots, cut into 1 inch pieces
Put 2 lamb shanks in a zip-loc bag, add 3 cups Herren Vineyard red wine, 2 coarsely chopped garlic cloves, 3 sprigs of rosemary, coarsely crushed. Press out the air when sealing the bag. Let marinate at room temperature for several hours, or overnight in the refrigerator. Turn several times to let the wine run over the meat.
Take out the shanks, pat dry with paper towels, and reserve the marinade.
Dredge the shanks in 1 cup of flour with salt and pepper added.
To cook the shanks, you need a heavy pot large enough to hold the shanks in a single layer. Heat the pot on high heat, add 3-4 Tblspns olive oil, and brown the shanks on all sides, about 10-15 minutes.
Add the chopped onion, scrape the bottom of the pot and turn the shanks several times.
Add reserved marinade (including the garlic and rosemary), 2 cans of beef broth, the Spanish stuffed green olives, bay leaves, and the sun-dried tomatoes.
Cover and simmer on the stove, for about 2 hours total. Turn the shanks several times over the course of the two hours, as the liquid won’t cover the meat. After the first hour, add the carrot chunks to the pot and stir.
When the meat is tender, take out the shanks, cut the meat off the bone, chop it into roughly 2 inch chunks. Remove the rosemary twigs and bay leaves from the sauce.
Pour the sauce over the meat, and serve over soft polenta.
Round out the meal with a green salad, a crusty bread such as ciabatta, and a glass of Herren Vineyard Red Wine on the side.
Serves 3 to 4, depending on the size of the shanks.
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