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Braised lamb shanks

(great for cold winter evenings with a rich red wine from Fisher Vineyards)

  • 5 T olive oil
  • 4-6 lamb shanks
  • 1 cup chopped onions
  • 1 T minced garlic
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup red wine
  • 2 tsp minced thyme
  • 2 tsp minced rosemary
  • 3 cups beef broth
  • 2 cups canned - chopped tomatoes and their juice

In a heavy skillet heat the oil and sear the lamb shanks on all sides...set aside. Add the chopped vegetables and sauté for 5 minutes. Add wine and scrape the bottom of the pan until the wine evaporates. Return the shanks to the pan add the beef broth and S & P. Bake for 2 hours at 350 degrees with the lip on...if need be add a bit more broth.

Serve with the Porcini Mushroom Risotto, and accompanied by a Fisher Vineyards Cabernet or Merlot. Enjoy!

Juelle Fisher