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Braised Lamb Shanks and Wine Pairing

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Every month at Atlantic Shores, we do a special wine tasting where residents sample a range of wines introduced by a wine representative, paired with delicious delicacies from our kitchen.

The wines are generally from the same region, and sometimes from the same winery. The representative explains everything including the growing region, climate, information about the vintner, how the winery got started, and the different layers of flavors each wine possess.

Cheese plates are offered while residents learn about the wines. With the pouring of each glass, our Executive Chef Bryan Haines serves a sampling of an accompanying dish, explaining how it was prepared, and why it was selected.

This month we featured:

  • Wild Oats Chardonnay paired with Pan Seared Salmon Cake, Lemon Parmesan Risotto, Fresh Herb Beurre Blanc 
  • Wild Oats Shiraz paired with Braised Lamb Shanks, White Bean Puree
Try your hand at preparing our Braised Lamb Shanks, paired with your favorite Shiraz or red varietal.
 

Braised Lamb Shanks:

Ingredients:

  • 4 each Lamb Shanks
  • Flour Enough to Coat Lamb Shanks (be sure to season flour with Salt & Pepper)
  • 3 ribs Celery (large dice)
  • 1 Yellow Onion each
  • 2 Carrots (large dice) each
  • 2 cloves Garlic rough chopped
  • 3 cups Beef Stock
  • 1 ½ Cups Red Wine
  • 3 sprigs Rosemary off the stem

Directions:

  • Coat the lamb shanks in the seasoned flour and brown in a lightly oiled braising pan. Once fully browned and seared, remove shanks and set aside.
  • Sauté the celery, onions, carrots and garlic in the same pan as the shanks.
  • Add Red Wine and let reduce slightly, then add beef stock and bring to boil
  • Once at a boil add lamb shanks and rosemary cover tightly and place in 350* oven and cook until tender and slightly falling off bone.
  • Remove Shanks carefully and set aside. Now blend together braising liquid for a nice sauce season to taste

White Bean Puree:

  • 3 T Butter
  • ½ each Onion
  • 1 each Garlic clove (finely chopped)
  • 1 T Fresh Thyme
  • 2 cans White Beans or Navy Beans (drained)
  • 2 cups Chicken Stock 

Directions:

  • Melt butter and sauté onions & garlic, once translucent add remaining ingredients
  • Bring to boil then turn to a simmer cook until beans are soft and breaking down.
  • Strain the liquid from the beans so that when you blend the beans together you can add liquid to achieve your desired consistency of the puree
 Season with salt and pepper

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