This recipe combines the rich flavors of Agiorgitiko wine with tender lamb shanks braised to perfection. The wine, with its fruity notes and hints of spice, infuses the meat with a deep, complex flavor. The result is a dish that's elegant enough for a special occasion yet simple enough for a cozy dinner at home.
Ingredients: 4 lamb shanks. 1 bottle 750ml 2013 Gaia Agiorgitiko by Gaia. 2 cups beef or vegetable broth. 1 onion, chopped. 4 cloves garlic, minced. 2 carrots, chopped. 2 celery stalks, chopped. 2 tbsp tomato paste. 2 tbsp olive oil. 1 tbsp fresh rosemary, chopped. 1 tbsp fresh thyme, chopped. Salt and pepper to taste.
Instructions: Warm the oven up to 325F 160C. Add salt and pepper to the lamb shanks. A big pot that can go in the oven should have olive oil in it. Brown the lamb shanks on all sides, then take them out of the pan and set them aside. You can put the onion, garlic, carrots, and celery in the same pot. About 5 minutes of cooking will soften the food. Add the thyme, rosemary, and tomato paste and mix well. Go on and cook for two more minutes. Put the lamb shanks back in the pot. Add the broth and wine. Bring to a low boil. Put the pot in an oven that has already been heated and cover it. The lamb should be braised for two and a half to three hours, or until it is soft and falls off the bone. Take the lamb shanks out of the pot when they're done and keep them warm. Take the sauce out of the strainer and put it back in the pot. Over medium heat, simmer for about 10 minutes, or until the liquid is reduced and thickened. Place the lamb shanks on a plate and pour the sauce over them. Have fun!
Prep Time: 20 minutes
Cook Time: 180 minutes
TPCPA
