Submit Your Favorite Recipe & Win Free Tour & More!

Submit Your Favorite Recipe & Win Free Tour & More!

New To Temecula Valley?

For those of you who have never been to Temecula read our articles and see what the excitement is about. Our Valley is a great place to enjoy many unique and delightful restaurants and wineries.

Making Life Tastier In Temecula

Taste of Temecula has been consistently hard at work helping to make life tastier In our Valley

Perfect Pairing Tours

Perfect Pairing Tours "Pairs You Up" with Great Food, Fine Wine & Great Times Giving You The Tastiest Way To Enjoy Temecula's Amazing Wine Country!

Dinner with Class

"Dinner with Class" - TOT's Culinary Classes Coming Soon!

Take The Tastiest Tour In Town

Tie Your Shoes & Loosen Your Belts As We Eat & Drink Our Way Through Historic Old Town Temecula

Lamb Shank Great Valentines Day Dinner

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Food & Wine Lovers’ Tour
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1 Lbs center cut lamb shanks                         

1 yellow diced onion                                          

1 cup of your favorite PINOT NOIR             

1/4 cup minced garlic                                        

Use Virgin Oil for searing                                   

Sea Salt and fresh ground black pepper

1/2 cup flour if preferred

1 carrot, peeled and diced  

1 teaspoon fresh minced thyme, 

1 quart of chicken stock    

1/4 cup tomatoes in puree


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Tie the lamb shanks horizontally and vertically with twine (helping shanks keep from  falling apart, if preferred). Marinate the shanks in your choice of PINOT NOIR, mix in the onion and garlic and refrigerate overnight, drain the shanks, keeping the liquid. Heat a heavy bottomed sauce pan using high heat with using oil to coat the bottom. Season the shanks with salt and pepper and dredge in the flour, add the shanks to the pan, cooking until they are well browned. Remove the shanks from the pan, drain all but a few tablespoons of the oil and add the chopped onions, carrot, garlic and thyme. Sauté until translucent, add the lamb shanks back to the pan along with the reserved marinade and enough veal or chicken stock to cover the shanks halfway. Bring to a boil, lower heat to a simmer and add the tomato paste. Cover the pot and place in a 325 degree oven until tender, about 2 1/2 hours. Turn the shanks once or twice to prevent over browning. When tender, remove the shanks from the liquid, strain the liquid, adjust seasoning and reduce the liquid to a saucy consistency if needed. Serve the shanks over your favorite starch and pour some of the sauce over the meat. ENJOY!  


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