Written By Cynthia Annett-Hynes Recipes Apr 8, 2011 Earl’s Braised Lamb Shanks with the 2007 Discovery Series Zinfandel SHARE VIA: Facebook Twitter PinterestThe Wine: 2007 Discovery Series Zinfandel from Inniskillin winery in the OkanaganThe 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 Restaurant4 lamb shanks, about 350 grams each, patted dry with paper towel1 Tbs kosher salt1 Tbs pepper1 Tbs vegetable oil1 large onion, roughly diced1 large carrot, diced into 1/2″ pieces1 or 2 celery ribs, diced into 1/2″ pieces4 cloves garlic, minced1 tsp lemon zest1 tsp orange zest1 bay leaf1 or 2 rosemary springs1 or 2 fresh thyme sprigs1 cup red wine1 tbs red wine vinegar2 cups chicken stock2 cups demi glace1/4 cup tomato saucePreheat 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.Main CourseRecipes SHARE VIA: Facebook Twitter Pinterest Written By: Cynthia Annett-Hynes ... Read More You may also like Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.