Moroccan Braised Lamb Shanks with Mint and Meyer Lemon Salsa
Pairs Well With
2-3 Lamb shanks
3 tablespoons olive oil
1½ onions, diced
1 750ml bottle of Pinot Noir
32 ounces beef or lamb stock
Mint and Meyer Lemon Salsa (recipe below)
Starch of your choice, such as rice, pasta or couscous
Preheat oven to 350°F. Heat half of the olive oil on the stove in a Dutch oven over medium heat and cook until all sides of the lamb shanks are nicely browned. Remove shanks and set aside.
Using remaining oil, sauté onions in Dutch oven until golden colored. Add Pinot Noir and cook over high heat until liquid is reduced to 1 cup.
Put lamb shanks back in the Dutch oven and cover shanks with your choice of stock. Place in the oven and braise until the lamb is falling off the bone. Add more broth to keep shanks covered until done. Cooking time will be about 4 hours.
Remove from oven and set aside lamb to cool.
Place Dutch oven containing the braising liquid on the stovetop and bring to a boil. Once boiling, reduce heat to simmer until sauce is thickened and reduced to about ¼ volume. While sauce is reducing, remove meat from bones and set aside, keeping warm. Prepare rice, couscous or pasta.
To serve, put rice, couscous or pasta on the plate first and then place the lamb on top. Spoon the reduced Pinot sauce over the lamb and top with salsa.
Mint and Meyer Lemon Salsa
Zest from 2 Meyer lemons, juice from 1
3 shallots, finely diced
1 full sprig fresh mint, chopped
½ bunch cilantro, finely chopped
In a bowl mix together lemon zest, mint, shallots and cilantro. Pour lemon juice over all ingredients and stir.
This recipe was created by Eli Heller, a chef classically trained at Le Cordon Bleu in Hollywood, Calif. His sister Korina is our tasting room manager. Lamb is a go-to favorite with Meredith Estate Pinot so this easy yet delicious entrée is a scrumptious pairing.