Zinfandel-braised Lamb Shanks

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Purchased from Vega Estate in Longview, Texas in 1990. Date unknown. I’m not a big fan of Lamb (I think they are too cute too eat…I know, call me silly) but my aunt has made this on several occasion and says it is always a big hit, especially at Easter and Christmas dinners.



  1. Preheat oven to 350 °F.
  2. In heavy fry pan, brown lamb shanks on all sides in olive oil.
  3. Remove to ovenproof casserole and set aside.
  4. Add onion, carrot, and celery to same fry pan and brown.
  5. Stir in garlic and rosemary.
  6. Cook 2 minutes.
  7. Add red wine, chicken broth, and crushed tomatoes.
  8. Heat to boiling.
  9. Spoon mixture over lamb and then cover and bake at 350 for 2 hours.
  10. Fry bacon until crisp, then drain and set aside.
  11. Remove excess fat and add onion to same pan.
  12. Stir in beans and heat through.
  13. Stir in crumbled bacon, salt and pepper to taste.
  14. Divide and spoon onto platter or individual serving plates.
  15. Arrange shanks on top.
  16. Skim fat from vegetable mixture and spoon over all.