Lamb Shanks Braised in Red Wine, Honorable Mention, Merlot Cook Off

Recipe by Greta, Carmel Valley, CA.

Serves: 6 servings

Ingredients:

6 lamb shanks

1/2 cup flour

1 tsp fresh black pepper

2 Tbl olive oil

4 cloves garlic, minced

4 bay leaves

1 large onion, thinly sliced

8 oz baby portabella mushrooms (quartered)

2 cups MacLeod merlot, divided

1-2 cups low sodium beef broth

1 Tbl Italian seasoning

Kosher salt

Directions:

Preheat oven to 350F

Combine flour and pepper in a large zip lock bag, add lamb shanks and coat evenly

In Dutch Oven, add oil, brown lamb shanks over medium high heat, set lamb aside

Add more oil if necessary, add onions, saute until soft, add 1 cup wine and continue cooking until syrupy, stirring occasionally

Sprinkle Italian seaoning over lamb, add lamb shanks back wine onion mixture

Add minced garlic, bay leaf and mushrooms

Pour remaining wine and 1 cup beef stock into pot

Cover and place in oven for about 2 hours and 15 minutes (check after about 1 hour and add additional beef stock if needed)

When lamb is tender and falling off bone, season with salt and pepper.

Serve with potatoes or polenta. Spoon sauce of shanks.