Pinot-Braised Lamb Shanks with Maple-Glazed Apples

Featured by Benovia Winery in the Platinum Wine Club.
Pinot-Braised Lamb Shanks with Maple-Glazed Apples

Description

Simply amazing aromas will fill your home while making this recipe! The smell make your mouth water, but the flavors of the pinot-braised lamb shanks pairs beautifully with the maple-glazed apples. Enjoy a glass of Pinot Noir with this recipe. **Lamb will need to cook for 2-3 hours.

Yield: 6
Prep Time: 12 Minutes
Cook Time: 195 Minutes

Ingredients


For the Lamb Shanks:
• 1/2 cup canola oil, divided
• 6 lamb shanks, bone-in
• Salt and pepper, to taste
• 1 Spanish onion, diced
• 2 leeks with tops, trimmed, cleaned and diced
• 3 carrots, peeled and cut into 1-inch pieces
• 8 tomatoes, diced
• 2 cups Pinot Noir
• 4 cups lamb stock (or substitute chicken or vegetable stock)
• 1 bunch fresh thyme, stems removed
• 2 bay leaves
• 5 garlic cloves
• 1 tablespoon black peppercorns Maple-glazed apples

For the Apples:
• 1 tablespoon butter
• 1 bay leaf
• 1 cinnamon stick
• 4 Granny Smith (or other tart) apples, peeled, quartered and cored
• 1 tablespoon Bourbon
• ½ cup maple syrup
• Pinch of salt

Instructions


For the Lamb Shanks:
Preheat oven to 375 °F. Heat 1/4 cup oil in oven-safe pot over high heat. Season lamb shanks with salt and pepper. Add shanks to pan in batches, if necessary. Brown well, about 3 minutes per side. Set aside. Drain oil from pot. Add remaining oil, onion, leeks and carrots. Salt lightly, and cook until very dark and nicely caramelized. Add tomatoes, scraping browned bits from bottom of pot. Cook 5 minutes, lowering heat if vegetables start to char. Add wine, scraping bottom of pot again. Reduce mixture by half.

Return lamb to pot. Add stock and, if necessary, just enough water to cover shanks. Add thyme, bay leaves, garlic and peppercorns. Cover pot, and cook in oven 2–3 hours, turning shanks halfway through. Check periodically and add more water, if necessary. Remove lid during last 15 minutes to brown lamb and reduce sauce until thick. Lamb should be tender, but not quite falling apart when finished.

Remove shanks from pan. Strain liquid through fine-mesh sieve. Return shanks to liquid. Keep warm until ready to serve. Serve with maple-glazed apples.

For the Apples:
Heat butter, bay leaf and cinnamon in large sauté pan over medium heat. Add apples, and cook until lightly brown. Remove pan from heat. Add Bourbon, and return to low heat. Cook about 1 minute to let alcohol evaporate. Add maple syrup and salt. Cook apples until tender, but still holding their shape and liquid reduces to glaze. Discard bay leaf and cinnamon stick before serving.


Recipe sourced from Wine Enthusiast magazine



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