Napa Valley Red Wine and Port Lamb Shanks
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Recipe Provided By
Chef Cindy PawlcynServings
4
Ingredients
- 1/3 cup golden raisins
- 1 cup port
- 20 to 25 garlic cloves, blanched 3 times and peeled, left whole
- 4 American Lamb shanks
- 1-1/2 750 ml bottles red wine
- 1/4 cup red wine vinegar
- 4 juniper berries
- 4 allspice berries, whole
- 2 teaspoons black peppercorns, whole
- 4 bay leaves
- Kosher salt, to taste
- 3 to 4 cups lamb or chicken stock
- Mashed potatoes, to taste
- For garnish: Mint, to taste
Directions
In a bowl, macerate raisins in port overnight. To blanch garlic, start each time with cold water; bring to a full rolling boil. Drain; repeat process two more times. Garlic should be tender.
In a large bowl, combine wine, vinegar, juniper berries, allspice berries, peppercorns and bay leaves; place lamb shanks in marinade for 2 days, turning daily to ensure even marinating.
Drain, reserving marinade; season shanks with salt and pepper. In a pot that will hold shanks snugly, add shanks, marinade and stock. Cook for approximately 3 hours at 300°F, covered. Turn shanks every 45 minutes. When tender, remove shanks reserving braising juices; keep shanks warm in a low oven. Strain braising juices of spices; skim off fat.
In a saucepot, add port, raising and garlic to strained juices; heat, reduce to a sauce consistency. Thicken if desired with butter and flour.
Place heated shanks with mashed potatoes; pour sauce over the top. Arrange garlic and raisins over each serving; garnish with mint.
