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

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

FSD Resources