Zinfandel-braised Lamb Shanks

Zinfandel-braised Lamb Shanks Recipe from USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Zinfandel-braised Lamb Shanks is a delicious and hearty dish that is perfect for a special occasion or a cozy night in. The rich flavors of the lamb shanks combined with the bold red wine create a dish that is sure to impress your guests.

History

Braising lamb shanks in red wine has been a popular cooking technique for centuries. The slow cooking process allows the meat to become tender and flavorful, while the wine adds depth and complexity to the dish. This recipe is a modern twist on a classic dish, perfect for those who love bold flavors and hearty meals.

Ingredients

4 lamb shanks, well trimmed
2 tbsp extra virgin olive oil
1 medium red onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 cloves garlic, minced
1 tbsp chopped fresh rosemary
4 cups zinfandel red wine
4 cups chicken broth
14 oz (397 g) can crushed tomatoes
4 strips bacon
1 medium white onion, chopped
5 cups cooked or canned small white beans

How to prepare

Preheat the oven to 350°F (177°C).
In a heavy fry pan, brown the lamb shanks on all sides in olive oil.
Remove the lamb shanks and transfer them to an ovenproof casserole dish. Set aside.
In the same fry pan, add the onion, carrot, and celery. Brown them.
Stir in the garlic and rosemary. Cook for 2 minutes.
Add the red wine, chicken broth, and crushed tomatoes. Heat to boiling.
Spoon the mixture over the lamb shanks in the casserole dish. Cover and bake at 350°F for 2 hours.
Fry the bacon until crisp, then drain and set it aside.
Remove excess fat from the fry pan and add the onion. Stir until cooked.
Stir in the beans and heat through.
Stir in the crumbled bacon, salt, and pepper to taste.
Divide and spoon the mixture onto a platter or individual serving plates.
Arrange the lamb shanks on top.
Skim the fat from the vegetable mixture and spoon it over all.

Variations

Try using different types of beans, such as cannellini or black beans, for a unique twist on this dish.
Add in some chopped vegetables, such as bell peppers or zucchini, for added flavor and nutrition.

Cooking Tips & Tricks

Make sure to brown the lamb shanks well before braising them. This will help to develop a rich flavor in the dish.

- Use a good quality red wine for braising, as the flavor will be concentrated during the cooking process.

- Don't skip the step of skimming the fat from the vegetable mixture before serving. This will help to ensure a clean and flavorful dish.

Serving Suggestions

Serve the Zinfandel-braised Lamb Shanks with a side of creamy mashed potatoes or crusty bread to soak up the delicious sauce.

Cooking Techniques

Braising is a cooking technique that involves browning meat in fat, then simmering it in liquid over low heat for an extended period of time. This method helps to tenderize tough cuts of meat and infuse them with flavor.

Ingredient Substitutions

If you don't have red wine on hand, you can substitute beef or vegetable broth for a slightly different flavor profile.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Simply store the cooked lamb shanks and bean mixture separately in the refrigerator, then reheat in the oven or on the stovetop before serving.

Presentation Ideas

Serve the Zinfandel-braised Lamb Shanks on a large platter, garnished with fresh herbs and a sprinkle of bacon crumbles for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a bold red wine, such as Zinfandel or Cabernet Sauvignon, to complement the rich flavors of the lamb shanks.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

This recipe contains approximately 500 calories per serving.

Carbohydrates

This recipe contains approximately 45 grams of carbohydrates per serving.

Fats

This recipe contains approximately 20 grams of fat per serving.

Proteins

This recipe contains approximately 45 grams of protein per serving.

Vitamins and minerals

This recipe is rich in iron, zinc, and vitamin B12, which are important nutrients for overall health.

Alergens

This recipe contains bacon, which may be a potential allergen for some individuals.

Summary

Overall, this recipe is a good source of protein and essential nutrients, but should be enjoyed in moderation due to its higher fat and calorie content.

Summary

Zinfandel-braised Lamb Shanks is a delicious and hearty dish that is perfect for a special occasion or a cozy night in. With rich flavors and tender meat, this recipe is sure to become a favorite in your household.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Zinfandel-braised Lamb Shanks. It was a rainy Sunday afternoon, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the yellowing pages, a faded handwritten note fell out, with a recipe scrawled in elegant script.

The recipe was for Zinfandel-braised Lamb Shanks, a dish I had never attempted before. Intrigued by the combination of rich wine and tender lamb, I decided to give it a try. Little did I know that this dish would become one of my signature recipes, beloved by family and friends alike.

I set out to gather all the ingredients I would need: lamb shanks, onions, garlic, carrots, celery, fresh herbs, and of course, a bottle of Zinfandel. As I chopped and sautéed, the aromas of the kitchen filled the air, creating a warm and inviting atmosphere.

The key to this recipe, I soon discovered, was patience. The lamb shanks needed to be browned slowly and then braised for hours in the rich Zinfandel sauce, allowing the meat to become tender and flavorful. As the dish simmered on the stove, I could hardly wait to taste the final result.

Finally, after what seemed like an eternity, the Zinfandel-braised Lamb Shanks were ready. I carefully plated the dish, garnishing it with fresh herbs and a sprinkle of salt. As I took my first bite, I was transported to a world of rich flavors and comforting warmth. The tender lamb practically melted in my mouth, infused with the bold flavors of the wine and aromatic vegetables.

From that moment on, Zinfandel-braised Lamb Shanks became a staple in my cooking repertoire. I would make it for special occasions, such as holidays and birthdays, or simply on a chilly winter evening when a hearty meal was needed. Each time I prepared the dish, I would think back to that rainy Sunday afternoon when I first discovered the recipe, feeling grateful for the serendipitous find.

Over the years, I have made some tweaks to the original recipe, adding my own personal touch with a dash of this or a pinch of that. But the essence of the dish remains the same – a celebration of simple ingredients coming together to create something truly special.

As I sit here now, reflecting on the journey that led me to this beloved recipe, I am reminded of the power of food to bring people together and create lasting memories. Whether it's a family gathering or a quiet dinner at home, Zinfandel-braised Lamb Shanks will always hold a special place in my heart, a reminder of the joy and comfort that can be found in a delicious meal shared with loved ones.