Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Red Wine Braised Lamb Shank
paired with our Knights Valley Ti Amo

3 Tbsp olive oil
4 lamb shanks
5 cloves garlic, sliced
1 small onion, chopped
2 tsp chopped fresh rosemary
1 pinch salt and freshly ground black pepper
1 cup red wine

In a large frying pan, heat oil over medium-high heat. Add shanks to hot pan, and brown all sides; this should take about 12 minutes. Transfer to a plate. Reduce heat to medium-low, and add garlic to the pan; cook for 30 to 40 seconds. Stir in onion, and continue cooking until translucent, 6 to 8 minutes. Return shanks to the pan, and season with 2 tsp fresh rosemary, salt and pepper to taste. Pour in wine, raise heat to medium-high, and bring to a simmer. Reduce heat to low, cover tightly, and simmer until the shanks are very tender when pierced with a knife, 2 to 2 ½ hours. Turn once or twice during cooking, and add water as necessary to maintain original level of liquid. Serve with your choice of sides and enjoy with a glass of Knights Valley Ti Amo. This mouthwatering blend of Cabernet Sauvignon, Cabernet Franc and Merlot has the complexitiy to enhance the rosemary in the lamb, while its robust structure stands up to the rich meat.