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Citrus Lamb Shanks
Try these wines with this recipe
4 lamb shanks
½ cup flour
1 tsp each salt and pepper
¼ cup vegetable oil
½ onion, chopped
3 stalks celery, chopped
2 carrots, peeled and chopped
2 parsnips, peeled and chopped
1 turnip, peeled and chopped
1 tablespoon flour
2 bay leaves
2 tablespoons minced fresh rosemary
4 garlic cloves, minced
1 orange, zested and juiced
2 cups chicken stock
Preheat the oven to 375 degrees. Mix ½ cup flour, salt and pepper together. Dredge lamb shanks and shake off excess flour. Heat the oil to medium high in large Dutch oven and brown lamb shanks on all sides. Remove from pan and set aside. Add onions, celery, carrots, parsnips and turnip and sauté for 3 minutes. Stir in 1 tablespoon of flour and cook for one minute. Stir in bay leaves, rosemary, garlic, orange zest, orange juice and chicken stock.
Place lamb shanks back in Dutch oven. Cover and place in oven for 2½ hours. Remove from oven and serve with mashed potatoes or polenta.
Serves 4
Enjoy with a glass or two of 2006 Alexander School Reserve Big Barrel Syrah.
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