St. Supéry Life

Lamb Shanks Braised in Merlot with Mushrooms & Gremolata

Serve with St. Supéry Merlot

Here is my take on the classic Italian preparation - Osso Bucco.  The Gremolata really adds a nice “zing” to this dish.  

2   ounces dried porcini mushrooms
2   cups hot water

4   10 to 12 ounce lamb shanks
3   tablespoons olive oil
All purpose flour
2 tablespoons fresh rosemary - chopped
1 pound Portobello mushrooms - sliced
1 large onion, cut into medium dice
2 carrots, cut into medium dice
2 stalks celery, cut into medium dice
1 bay leaf
2 cups St. Supéry Merlot
2 cups chicken stock or canned low sodium chicken broth
salt & pepper

Soak the porcini in the hot water for 20 minutes. Strain the liquid and reserve.  Chop the porcini. Pre-heat the oven to 325 degrees.  Heat the olive oil in a large pot until smoking.  Season the lamb shanks with salt & pepper and dredge in the flour. Add the lamb shanks to the pot and brown well on all sides. Add the onion, garlic, carrots, celery, mushrooms, porcini soaking liquid, rosemary and bay leaf.  Cook for 5 minutes and stir often.  Add the wine, stock and simmer for an additional 2 minutes to cook off the alcohol.  Add the stock, cover and place in the oven.  Braise for 1- ½ hours.  Transfer the lamb to a platter and keep warm.  Skim the grease from the braising liquid and remove the bay leaf.  Simmer until the braising liquid is slightly reduced then return the veal shanks to the sauce.  Top with Gremolata and serve with buttered noodles.

GREMOLATA

4   tablespoons chopped Italian parsley
2   tablespoons chopped lemon peel
2   teaspoons chopped garlic

Combine all ingredients

Serves 4