Earl’s Braised Lamb Shanks with the 2007 Discovery Series Zinfandel

The Wine: 2007 Discovery Series Zinfandel from Inniskillin winery in the Okanagan

The grapes for this wine were fermented on the skin for 14 days to give
the wine its deep colour and rich flavours. After malolactic fermentation,
the wine was aged for 11 months in 60% French oak and 40% American
oak barrels. This Zinfandel exhibits vivid aromas of pomegranate,
raspberries, and licorice. Layered flavours of cinnamon, black pepper and
ripe red fruit combine with chewy tannins in this bold wine.

The Recipe: Braised Lamb Shanks from Earl’s Restaurant

  • 4 lamb shanks, about 350 grams each, patted dry with paper towel
  • 1 Tbs kosher salt
  • 1 Tbs pepper
  • 1 Tbs vegetable oil
  • 1 large onion, roughly diced
  • 1 large carrot, diced into 1/2″ pieces
  • 1 or 2 celery ribs, diced into 1/2″ pieces
  • 4 cloves garlic, minced
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 1 bay leaf
  • 1 or 2 rosemary springs
  • 1 or 2 fresh thyme sprigs
  • 1 cup red wine
  • 1 tbs red wine vinegar
  • 2 cups chicken stock
  • 2 cups demi glace
  • 1/4 cup tomato sauce

Preheat oven to 225° F. Preheat a wide-bottomed pot to medium high heat. Season the blotted lamb shanks evenly with salt and pepper. Heat the vegetable oil in the preheated pot. When the oil is lightly smoking, place the lamb shanks into the pan making sure they are evenly distributed. Sear the shanks for approximately four minutes on each side (three sides total) or until they are well browned. Remove shanks from the pot and set aside.

Add the onions to the pan, saute them while stirring occasionally until they are lightly golden brown and starting to soften. Add the rest of the vegetables, herbs, and seasonings to the pan and continue sauteing for another two minutes. Deglazethe pot with the red wine and vinegar. Scrape any small traces of browning off the bottom of the pot. Bring liquid to a simmer, and reduce the liquid by one quarter.

Add all the rest of the ingredients and bring the liquid back to a simmer. Return the lamb shanks into the pot. It is important that the shanks be fully submersed. Cover the pot or wrap the top of the pan tightly with aluminum foil so that it is airtight. Place the pot in the oven. Cook for three hours, then check for doneness. The shanks are done when the meat has all pulled back of the shank bone and it is almost impossible to pull the meat off the bone with tongs. If meat is not done, cook for another thirty minutes and check until the meat slightly falls off the bone.

When cooked remove the insert carefully from the oven and place on the counter. Remove the shanks delicately from the sauce. Strain the sauce through a sieve into a sauce pot. Bring the sauce back to a simmer and reduce until thickened. Serve with the zinfandel.

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