Braised Lamb Shank

“The smoky richness of the Lamb shank pairs perfectly with
the lush rich layers of cassis & black cherry of the Cyrus.”

-Randall Pettit, AVV Regional Sales Manager

– Serves 6 –

6 – 1 lb. lamb shanks (seasoned well with salt & pepper)
1 lb. yellow onions, coarsely chopped
½ lb. peeled carrots, coarsely chopped
½ lb. celery, coarsely chopped
1 gal. veal or beef stock
2 cups red wine
salt & pepper to taste
veggie oil as needed

Preheat oven to 325˚F

Using a large braising pan, place over high heat till hot about 5 minutes. Add in vegetable oil (about 2 Tbs.) to cover the bottom of pan. When oil is starting to smoke add in lamb shanks and sear on all sides. Add in onions, carrots, celery, wine and simmer till wine is (sec) or till wine has almost become a glaze. Then add stock and bring to a simmer.

Cover the pan with parchment paper to make a false lid. Push the paper down till it is level with stock and then
cover tightly with foil and place in oven for 4 hours. Ladle out about ¾ of braising liquid, strain and reduce by half and set aside.
Place 1 or 2 lamb shanks into a sauté pan and ladle 3 or 4 oz. of reduced lamb stock over the top.

Place back in the oven at 400 ˚F for 7 minutes till hot then serve. Try serving this dish with polenta or risotto.

Enjoy with a glass of 2013 CYRUS.