Recipe contributed by:
Trinitas Cellars - Napa Valley

Pairs best with:
Syrah/Shiraz    SHOP BY VARIETAL >

Also pairs with:
Pinot Noir   SHOP BY VARIETAL >
Red Blend   SHOP BY VARIETAL >
Tempranillo   SHOP BY VARIETAL >
Primitivo   SHOP BY VARIETAL >

Ingredients:
Olive Oil
6 Shallots
12 Apricots, diced
5 Garlic Cloves
6 Large Lamb Shanks (10 ounces each)
Salt and Pepper
Flour for dusting
3/4 Cups Crushed Canned Tomatoes
1/4 Ounce Dried Porcini Mushrooms
1 1/2 Tablespoons Herbs de Provence
3 Cups Trinitas Petite Sirah
Italian Parsley
Cooked vegetables of your choice

Preparations:
Heat 1 Tablespoon Olive Oil in a heavy pot over medium heat. Add shallots, apricots, and crushed garlic. Saute until shallots have softened. Remove and transfer to a small bowl.

Salt and pepper lamb shanks. Dust with flour. Heat 3 Tablespoons Olive Oil in heavy pot over medium-high heat for braising. Add lamb shanks and cook until browned. Turn occasionally. Add tomatoes, mushrooms, Herbs de Provence, and Petite Sirah. Stir to coat lamb. Reduce heat to low. Cover and simmer until lamb is very tender, turning lamb a few times in the process (about 1 1/2 hours). Uncover and cook to reduce sauce until it's a rich blend.

Place in a platter, surround with other cooked vegetables, sprinkle with Italian parsley, and enjoy with the Trinitas 2005 Old Vine Petite Sirah.