Zinfandel Braised Lamb Shanks
Serving Size: 4
Preparation
Preheat oven to 350°F.
In heavy sautépan, heat olive oil. Add lamb and brown on all sides. Transfer to ovenproof casserole; set aside. In same pan, sauté onion, carrot and celery until lightly browned. Stir in garlic and rosemary; cook 2 minutes. Add wine, chicken broth, and crushed tomatoes. Bring to boil. Remove from heat and spoon over lamb. Cover and bake at 350°F until medium (160°F) at thickest part; about 2 hours.
Meanwhile, sauté bacon until crisp. Add onion and brown. Stir into hot, cooked beans. Spoon lamb over beans and serve piping hot.
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Ingredients
Lamb
4 well trimmed California lamb shanks (1 pound each)
2 tablespoons olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh rosemary
4 cups Zinfandel
4 cups chicken broth
1 can (14 ounces) crushed tomatoes
Beans
4 strips bacon, diced
1 medium onion, chopped
5 cups cooked small white beans
