Braised Lamb Shanks from Talisman Vineyards

Here’s a gorgeous lamb shank recipe to try next time you host. Talisman shared it with us to pair with their 95-point and simply irresistible Weir Vineyard Pinot Noir. Those of you who are not great multi-taskers, note that Chef Tracy – who often caters Talisman gatherings – added a great tip at the end for making this a day ahead of time and easily heating it up when your friends get there. That way, you can focus on pouring wine and chatting, rather than chopping onions and waiting for the Dutch oven to work its tenderizing magic. 

*Serves Four

Allow time to marinate

Braised Lamb Shanks with Pinot Noir and Poached Currants

3 tbls Extra Virgin Olive Oil

Sea Salt or Kosher Salt

2 tsp Granulated Garlic (not garlic powder)

1 tsp freshly ground black pepper

1 tbls Herbs du Province

1 tbls porcini powder

4 Lamb Shanks

2 Onions, peeled and diced

3 Cloves Garlic, peeled and thinly sliced 

1 Bay Leaf

1 (14 oz) Can Muir Glen Diced Tomatoes

1 Cup Water

1 Cup Talisman Adastra Pinot Noir

1 tsp Honey

1/2 Cup Dried Zante Currants

Chopped Fresh Flat Leaf Parsley

Mix 1 tablespoon of the olive oil with the salt, granulated garlic, black pepper, Herbs du Province and porcini powder* in a large bowl.  Place lamb shanks in olive oil mixture. Using your hands massage and press the olive oil mixture on the lamb shanks. Place lamb shanks in a resealable plastic bag. While sealing the bag press the air out of the bag.  Refrigerate a minimum of 8 hours up to 24 hours. 

Preheat the oven to 325 degrees.

Heat remaining oil in a heavy pan, with a tightfitting lid, over medium - high heat. Ideally a Dutch oven. Sear the lamb shanks in a single layer on all sides. If necessary, add additional oil. Cook until well browned 10 - 15 minutes. 

Remove the lamb shanks, reduce heat to medium, and add the onions, garlic and bay leaf. Season with a sprinkle of salt. Cook stirring up the little dark pieces from searing the lamb until soft and until mixture is translucent, 8 - 10 minutes. Be careful not to burn the garlic. Add the diced tomatoes with the liquid, lamb shanks, water and the pinot noir. Bring to a boil. 

Cover the pot and place in the oven. Cook for 2 hours turning the lamb shanks halfway through. After 2 hours remove the lid and add the currants. Cook for another half hour with the lid off until the sauce has thickened. 

Serve over couscous, rice, polenta or mashed potatoes. Spoon sauce over the lamb shanks. Garnish with the chopped parsley. 

*porcini powder is available online from WholeSpice.com

** Chef Tracy's Tip.  Lamb shanks can be made in advance. Refrigerate the cooked lamb shanks and reserve the sauce separately. To reheat the lamb shanks simply heat the sauce (you may need to add a bit of water) to a boil, reduce heat,  add the chilled lamb shanks and cook until lamb shanks are hot all the way through. (you can use a stick thermometer to ensure that the lamb is heated all the way to the bone, ideally to 140 degrees).  We used this method at the Talisman “Taste the 1990's” dinner at the winery facility.  We created the lamb shank entree using this method, since there is not a kitchen at the facility.  We heated the sauce, added the lamb shanks to reheat them. The lamb was super tender and practically fell off the bone.