Pinot Noir-Braised Lamb Shanks
- 4 Lamb Shanks Seasoned with Salt and Black Pepper
- 1/4 cup Blended Olive Oil
- 4 White Onions, Julienned
- 4 Garlic Cloves, Lightly Crushed
- 3 tbsps Tablespoons Brown Sugar
- 1/4 cup Tomato Paste
- 1 cup Diced Tomato
- 1 tsp Curry Powder
- 2 tsps Cumin Seed, Toasted and Ground
- 2 tsps Coriander, Toasted and Cracked
- 4 Cinnamon Sticks
- 6 cups Chicken Stock
- 4 cups Lamb or Beef Stock
- 2 cups Pinot Noir
- Salt and Black Pepper To Taste
In a medium-sized pot over low heat caramelize the onions. While the onions are cooking, in a large sauté pan over medium-high heat sear the lamb shanks whole surface until golden brown. Drain the lamb of excess fat and reserve. When the onions are almost fully caramelized add the garlic cloves and sauté. Add the lamb, brown sugar, tomato paste, diced tomatoes and spices. Add the chicken stock, lamb/beef stock and Pinot. Bring to a simmer, season with salt and pepper. Cover with lid or aluminum. Braise for about 2:45 hours in a pre-heated oven set to 335 until the sauce is the proper consistency and the lamb is tender.
Pair this savory recipe with our 2017 Domaine Serene, Fleur de Lis Vineyard Pinot Noir! Its subtle fruit and spice mingle perfectly with the complex flavors of this classic dish.