Braised Lamb Shanks with Pinot Noir and Poached Currants

Featured by Talisman Wines in the Pinot Noir Wine Club.
Braised Lamb Shanks with Pinot Noir and Poached Currants

Description

Enjoy this amazing meal of braised lamb shanks with an exquisite glass of Pinot Noir from your recent Pinot wine of the month club shipments.

Yield: 2
Prep Time: 480 Minutes
Cook Time: 170 Minutes

Ingredients


• 3 tbls Extra Virgin Olive Oil
• Sea Salt or Kosher Salt
• 2 tsp Granulated Garlic (not garlic powder)
• 1 tsp freshly ground black pepper
• 1 tbls Herbs du Province
• 1 tbls Porcini Powder
• 4 Lamb Shanks
• 2 Onions, peeled and diced
• 3 Cloves Garlic, peeled and thinly sliced
• 1 Bay Leaf
• 1 (14 oz) Can Muir Glen Diced Tomatoes
• 1 Cup Water
• 1 Cup Talisman Adastra Pinot Noir
• 1 tsp Honey
• 1/2 Cup Dried Zante Currants
• Chopped Fresh Flat Leaf Parsley

Instructions


Mix 1 tablespoon of the olive oil with the salt, granulated garlic, black pepper, Herbs du Province and porcini powder* in a large bowl.

Place lamb shanks in olive oil mixture. Using your hands massage and press the olive oil mixture on the lamb shanks. Place lamb shanks in a resealable plastic bag. While sealing the bag press the air out of the bag.

Refrigerate a minimum of 8 hours up to 24 hours.

Preheat the oven to 325 degrees.

Heat remaining oil in a heavy pan, with a tight-fitting lid, over medium - high heat. Ideally a Dutch oven. Sear the lamb shanks in a single layer on all sides. If necessary, add additional oil. Cook until well browned 10 - 15 minutes.

Remove the lamb shanks, reduce heat to medium, and add the onions, garlic and bay leaf. Season with a sprinkle of salt. Cook stirring up the little dark pieces from searing the lamb until soft and until mixture is translucent, 8 - 10 minutes. Be careful not to burn the garlic. Add the diced tomatoes with the liquid, lamb shanks, water and the Pinot Noir. Bring to a boil.

Cover the pot and place in the oven. Cook for 2 hours turning the lamb shanks halfway through. After 2 hours remove the lid and add the currants. Cook for another half hour with the lid off until the sauce has thickened.

Serve over couscous, rice, polenta or mashed potatoes. Spoon sauce over the lamb shanks. Garnish with the chopped parsley.

Enjoy with a lovely glass of Talisman Adastra Vineyard Pinot Noir.


Recipe provided by Talisman Wines.



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