Lamb Shanks with Cabernet Sauce
4 lamb shanks
4 Tbsp extra virgin olive oil
1/4 cup all purpose flour
1-2 cups Cabernet Sauvignon
1-2 cups chicken broth
4-6 large garlic cloves, chopped
1 large yellow onion, diced
4 celery stalks, diced (w/leaves)
2 large carrots, diced
1 bay leaf
2 Tbsp juniper berries
White pepper to taste
Black pepper to taste
Kosher salt to taste
Pre-heat oven to 200° F. In a heavy saucepan over med. heat, cook garlic, onions, celery and carrots in olive oil until brown. Add kosher salt and white pepper to taste. When cooking, you may add a bit of chicken broth to keep mixture moist.
Season lamb shanks with salt and black pepper. In a large roasting pan using high heat, brown lamb shanks in olive oil. Cook for approx. 2 minutes per side until they form a brown crust. Remove lamb shanks.
In the same pan, make a roux with the lamb cooking juices, adding flour. Add olive oil depending on how fat the shanks are. On medium heat cook the flour, juice, and olive oil until slightly brown. Slowly add Cabernet and chicken broth until the gravy becomes thick. Add vegetables, juniper berries, bay leaf, and lamb shanks. Add more salt and pepper to taste. Add fresh thyme.
Remove pan and cover with foil. Transfer the roasting pan to oven and cook for 2-½ to 3 hrs. Shanks should be tender with meat falling off
Remove bay leaf and thyme stalks from gravy. If gravy remains thin, reduce on high heat for a few minutes. Serve each guest one shank atop polenta or mashed potatoes smothered in gravy.
Enjoy with a glass of Rutherford Hill 2001 Cabernet Sauvignon!