Zinfandel-Braised Lamb Shanks

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

These lamb shanks that are slowly braised in wine sauce make a delectable meal. They are served over creamy polenta and topped with the fragrant and savory sauce.

Ingredients

1⁄4 cup olive oil
8 lamb shanks, trimmed
3 cups onions, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 tsp. cumin
Salt and pepper, as needed
5 cups zinfandel
1 cup lamb stock or water
1⁄2 cup tomato puree
1 1⁄2 cups olives, pitted

Steps

1. In a large, oven-proof pot, heat oil and brown shanks on all sides, about 5 min. Remove shanks and reduce heat; add onions, carrots, and celery and cook until vegetables have softened.

2. Add cumin and season with salt and pepper. Add zinfandel, and deglaze the pan. Add stock and tomato puree. Bring to a boil, return shanks to pot, and simmer for 5 min.

3. Cover, place in oven, and bake about 1 1⁄2 hrs.

4. Add olives and bake another 20 min. Remove meat and olives; keep warm. Skim fat from surface of liquid and reduce slightly, about 5 min.

5. Serve lamb shanks on top of creamy polenta and drizzle with sauce. Serve with braised artichokes, if desired.

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources