INGREDIENTS
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
DIRECTIONS
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!
