Zinfandel Pairings Braised Lamb Shanks
- 6 Lamb shanks
- 2 tbsp Butter
- Salt and pepper to taste
- 3 Carrots, chopped
- 2 Brown onions, chopped
- 9 Garlic cloves
- 2 tbsp Olive oil
- 1 Can tomatoes, whole and peeled
- 1 Bottle Vina Robles Zinfandel
- Beef stock (equal parts wine to stock)
- 1 Sprig fresh rosemary
- 1 Sprig fresh thyme
Open a bottle of Vina Robles Zinfandel and pour yourself a glass!
Sear all sides of shank in a sauté pan with butter; season with salt and pepper.
Heat up a roasting pan on the stove and sauté onions, carrots, garlic and olive oil until cooked and a little brown. Add tomatoes, red wine and the same amount of beef stock as well as the fresh herbs. Add the shanks and bring to a boil, then reduce to a simmer.
Simmer until tender, approximately two hours (you can simmer either on the stove or in the oven at 300 degrees). When tender, remove shanks and set aside.
Using the same roasting pan, reduce liquid from the shanks until it forms a sauce-like consistency.
Serve sauce over shanks and enjoy together with the rest of the Vina Robles Zinfandel.
Hint: Serve with risotto or roasted potatoes.
The grapes for our Zinfandel were grown on our Hospitality Center, Pleasant Valley and Jardine vineyards then handpicked and sorted in the cool morning hours. They were gently crushed and then allowed to ferment in small stainless steel tanks. Various pump-over techniques were utilized during the progressive stages of fermentation to enhance fruit extraction and enrich mouthfeel.