Culinary Complements

Merlot-Braised Lamb Shanks with Mint Gremolata

Serves 4

4 lamb shanks
Olive oil
3 onions, chopped rough
3 carrots, chopped rough
3 celery sticks, chopped
10 cloves of garlic, crushed
Small bunch of rosemary
Several sprigs of thyme
Teaspoon black peppercorns
2 bay leaves
Half a bottle of merlot
4 Roma tomatoes, chopped
3 cups of chicken stock

Mint Gremolata
Mix together:

3 Tablespoons of chopped parsley
3 Tablespoons of chopped mint
2 Teaspoons of lemon zest
3 garlic cloves, chopped fine

The night before, generously season the lamb shanks with salt and pepper.

Place heavy bottom pan on high heat and add olive oil to cover pan in a thin layer. Heat until just starting to smoke, add shanks and sear evenly on all sides to a nice golden brown. Remove from pan and pour out oil. Wipe clean and add fresh oil. Add vegetables, garlic, fresh herbs and peppercorns. Cook for several minutes stirring occasionally until slightly caramelized. Add half a bottle of merlot and the chopped tomatoes, let reduce to half, then add in chicken stock. Add shanks to pan; liquid should almost cover the shanks. Adjust with more stock if necessary. Bring to a simmer, cover tightly and place in a 325° oven for approximately 2 to 3 hours or until a wooden skewer penetrates easily through the meat.

Remove from oven and let rest for 1 hour. Take shanks out of pan, skim fat from top, then pass the sauce through a strainer pressing down with the backside of a wooden spoon. Check for seasoning and adjust if necessary. Warm shanks and sauce together in a pan. Serve on a bed of polenta and sprinkle generously with Gremolata.

Wine complement: Duckhorn Vineyards Howell Mountain Napa Valley Red Wine