Wine Kitz

Recipes » 2011 Wine & Food Calendar Recipes » Lamb Shanks with Carrots & Leeks - January 2011

RECOMMENDED WINE PAIRING

• Ultimate Estate Reserve Barolo

INGREDIENTS

• 4  lamb shanks
• Salt, pepper   
• 2 tbsp (25 mL) olive oil, divided   
• 1/2 cup (125 mL) chopped onions   
• 3 cloves garlic, minced
• 1 tbsp (15 mL) each chopped fresh rosemary, thyme   
• 2  bay leaves   
• 1/2 cup (125 mL) Ultimate Estate Reserve Barolo   
• 3 tbsp (45 mL) cranberry sauce   
• 2 tbsp (25 mL) flour    
• 8 small carrots   
• 2  leeks, sliced   
• 2 tsp (10 mL) butter   
• 1 cup (250 mL) hot chicken broth

METHOD

• Heat oven to 350 ºF (180ºC).
• Season lamb shanks with salt and pepper.
• Heat 1 tbsp oil in Dutch oven; add lamb shanks
 and brown on all sides. Remove to bowl.
• Wipe out pan, add remainder oil. Add carrots and leeks and brown on both sides. Remove to bowl.
• Add onions and cook until softened; add garlic and cook 1 minute more.
• Place shanks on top of onions; sprinkle with rosemary, thyme and bay leaf.
• Combine wine, cranberry sauce and flour; pour over shanks.
• Arrange carrots and leeks around shanks. Dot with 2 tsp butter.
• Pour chicken broth over shanks. Cover and bake 1 1/2 hours; remove cover and bake 15 to 20 minutes longer.

SERVES 4