Tuesday, February 26, 2013

Lamb Shanks Braised in Red Wine

Lamb Shanks Braised in Red Wine
by Judy Dawson 
The Wine Dive recommends Simply Naked Cabernet Sauvignon to be paired with this dish.

4 lamb shanks, trimmed
2 Tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 garlic cloves, minced
1 1/2 cups dry red wine (I used Merlot)
2  14.5-ounce cans diced tomatoes with basil, garlic & oregano
1 sprig rosemary

Heat a large Dutch oven over medium heat with the olive oil.  Sprinkle the lamb with salt & pepper and cook for about 3 to 4 minutes on each side, until browned. Remove from the pan. Add the garlic and lightly saute. Add the wine, tomatoes, and rosemary. Cook for 2 minutes, then add the lamb shanks back into the pan. Cover the pan, reduce the heat and simmer for 45 minutes. Turn the lamb over and simmer for 45 more minutes or until meat is done. Serve over Parmesan polenta, with sauteed kale as a side dish.

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