MELTING…

LAMB SHANKS BRAISED IN RED WINE

The meat will melt in your mouth! Don’t be afraid to cook the lamb shanks until the tender meat falls of the bone! Pair with a fabulous wine from the Rhone Valley, such as Chateauneuf-du-Pape! Enjoy!

4 servings

Preparation: 30 min; cooking time: 2 hours

4 lamb shanks

1 sweet onion, diced

6 carrots, diced

3 garlic cloves, minced

1 bottle red wine

1 tbsp. tomato paste

1 bouquet garni (parsley, thyme, celery and bay leaf)

3 tbsp. olive oil

Salt and pepper

Fresh basil leaves for garnish

Preheat the oven to 320 F.

Season the meat with salt and pepper.

Heat the olive oil in a large French oven (le Creuset).  Brown the meat on all sides (about 10 minutes). Remove the meat from the pot.

Put the onion, garlic and carrots in the French oven and cook over medium-high heat for 8 minutes, stirring constantly. Add the tomato paste and red wine. Stir to combine and add the bouquet garni. Season with salt and pepper. Return the meat to the French oven, Bring to a boil, cover the French oven and cook in the oven for 2 hours or until tender.

Serve with cannellini beans and fresh basil leaves.

Bon Appetit!