Sunday, January 27, 2008

Braised Lamb Shanks

Serve: 4

  • 2 large white onions, chopped
  • 4 lamb shanks
  • 2 cups dry red wine
  • 1 cup balsamic vinegar
  • 1/3 cup olive oil
  • 4 cloves garlic, pressed
  • 2 lemons, quartered
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 bunch fresh basil, chopped
  • 1 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place the onions in a layer in the bottom of a Dutch oven or medium roasting pan with a lid. Arrange the lamb shanks on top of the onions. Pour the wine, balsamic vinegar and olive oil over the lamb. Place a clove of pressed garlic next to each shank, and a quarter of a lemon on each side. Pour the tomatoes over everything, then season with salt, pepper and basil.
  3. Cover and place in the preheated oven. Cook for 3 hours. Use juices from the pan to make a nice flavorful gravy.
Wine Tip

Try with a California red wine like Cabernet Sauvignon, Syrah or Zinfandel.

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