Zinfandel Pairings Braised Lamb Shanks

Ingredients

• 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

Directions

1. 1

   Open a bottle of Vina Robles Zinfandel and pour yourself a glass!

2. 2

   Sear all sides of shank in a sauté pan with butter; season with salt and pepper.

3. 3

   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.

4. 4

   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.

5. 5

   Using the same roasting pan, reduce liquid from the shanks until it forms a sauce-like consistency.

6. 6

   Serve sauce over shanks and enjoy together with the rest of the Vina Robles Zinfandel.

7. 7

   Hint: Serve with risotto or roasted potatoes.