This recipe for slowly braised lamb shanks is made with white wine and no tomatoes. Enjoy with a lush Merlot or try with our Reserve or Single Vineyard Chardonnays.
Heat the olive oil in a large, deep skillet. Brown the shanks in the oil, sprinkling with salt and pepper. Remove the shanks and pour off all but 1 Tbsp of the oil. In the remaining oil, sauté the garlic, onions and carrots until tender, about 7 minutes. Return the lamb to the pan and add the wine, bay leaves and rosemary. Bring to a boil, reduce heat, cover and simmer for about 1-1/2 hours.
Meanwhile, drain the beans and put into a pot, cover with cold water to 2 inches above the beans. Add the clove-studded onion and remaining two bay leaves. Bring to a boil. Skim off the foam. Reduce the heat and cook, uncovered, for 45 minutes. Add the salt and continue to cook until tender. Remove onion and bay leaves. Drain the beans, reserving the liquid.
Pour half of the beans into a clay casserole or other oven-proof casserole and arrange the lamb on top of the beans. Cover with the remaining beans. Pour reduced cooking liquid over the beans and put in the oven to cook for about 30 minutes. Check after 15 minutes and if it has become too dry add some of the bean cooking liquid. Remove from the oven and allow to rest for 10 minutes before serving. Add chopped tomatoes as garnish.
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2013 Ferrari-Carano Merlot
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