This recipe pairs succulent braised lamb shanks with the rich and robust flavors of Aglianico wine. The slow braising process tenderizes the meat, while the wine adds depth and complexity to the sauce.
Ingredients: 4 lamb shanks. 2 tablespoons olive oil. 1 onion, chopped. 2 carrots, chopped. 2 celery stalks, chopped. 4 garlic cloves, minced. 2 cups Aglianico wine. 2 cups beef or lamb broth. 2 tablespoons tomato paste. 2 bay leaves. 1 teaspoon dried thyme. Salt and pepper to taste.
Instructions: Preheat the oven to 350F 175C. Season the lamb shanks with salt and pepper. Heat olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, then remove and set aside. In the same pot, add onion, carrots, celery, and garlic. Cook until softened. Stir in tomato paste and cook for another minute. Pour in Aglianico wine and deglaze the pot, scraping up any browned bits. Add broth, bay leaves, and thyme. Bring to a simmer. Return the lamb shanks to the pot, cover, and transfer to the preheated oven. Braise for 2 to 2 hours, or until the lamb is tender and falling off the bone. Remove the lamb shanks from the pot and keep warm. Skim off any excess fat from the cooking liquid and simmer to reduce if necessary. Serve the lamb shanks with the reduced sauce. Enjoy with a glass of Aglianico wine!
Prep Time: 20 minutes
Cook Time: 150 minutes
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