Zinfandel Braised Leg Shanks
purchased from Vega Estate in Longview, Texas
Dated 1957.
4 lamb shanks, well trimmed
2 tablespoons extra virgin olive oil
1 medium red onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
6 cloves garlic, minced
1 tablespoon chopped fresh rosemary
4 cups zinfandel red wine
4 cups chicken broth
14 ounce can crushed tomatoes
4 strips bacon
1 medium white onion, chopped
5 cups cooked or canned small white beans
Preheat oven to 350. In heavy fry pan, brown lamb shanks on all sides in
olive oil. Remove to ovenproof casserole and set aside. Add onion, carrot,
and celery to same fry pan and brown. Stir in garlic and rosemary. Cook 2
minutes. Add red wine, chicken broth, and crushed tomatoes. Heat to
boiling. Spoon mixture over lamb and then cover and bake at 350 for 2
hours. Fry bacon until crisp, then drain and set aside. Remove excess fat
and add onion to same pan. Stir in beans and heat through. Stir in
crumbled bacon, salt and pepper to taste. Divide and spoon onto platter or
individual serving plates. Arrange shanks on top. Skim fat from vegetable
mixture and spoon over all.
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