Braised Lamb Shank

4 lamb shanks, about 1 lb each
salt and pepper
3 T olive oil
1 onion, diced
4 celery ribs, diced
1 leek, washed and diced
3 carrots, peeled and diced
5 cloves garlic, minced
2 bay leaves
A few parsley and thyme stems
1 C Lambert Bridge Merlot
1C beef stock
3 T tomato paste

Preheat oven to 350°. Thoroughly season the shanks with salt and pepper. In a large, heavy bottom pot or casserole dish, heat olive oil until smoking hot. Sear shanks on all sides until golden brown. Remove shanks and set aside.While pot is still hot, add the onions, celery, leeks and carrots. Once the vegetables have begun to soften add garlic, bay leaves, tomato paste, parsley and thyme stems, salt and pepper. Stir and cook for 3 minutes.Add wine, stock and shanks, bring to a boil. Braise, covered in the oven for 1½to 2 hours or until the lamb is fork tender with meat just beginning to separate from the bone.Serve with creamy polenta, pan juices, and caramelized baby vegetables. Serves 4.

Pairs well with Lambert Bridge Merlot and Crane Creek Cuvee

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Lambert Bridge 4085 West Dry Creek Road, Healdsburg, CA 95448 (800) 975-0555