Pot-Roasted Lamb Shanks with Cannellini Beans
- Recipe by Marcia Kiesel
Pairing Suggestion
These succulent lamb shanks will go best with a Merlot-dominated red Bordeaux from what's known as the right bank—the appellation of Pomerol, for instance. Merlot's gamey, black cherry depth, which the 2005 Christian Moueix Pomerol has in abundance, is potent enough to pair with rich meats; at the same time it's not so tannic that it will conflict with the orange-spiked Swiss chard.
Pot-Roasted Lamb Shanks with Cannellini Beans
- Recipe by Marcia Kiesel
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Pot-Roasted Lamb Shanks with Cannellini Beans
This is my favorite way to prepare lamb shanks. The shanks are absolutely perfect, so tender they just fall off the bone, as lamb shank should. The house is filled with an earthy aroma while the meat slowly braises. I prepared the meal exactly as suggested, with the beans and orange chard, also amazing! This is the perfect comfort food to serve on a cold Sunday afternoon.
Serve with a hearty Bordeaux.
Posted by: gdgrules on December 31, 2008
The shanks were outstanding done this way - I had very lean shanks, so the cooking method really worked well - I cheated with the beans and used canned rinsed and rinsed with my "gut feel" on how to present the beans.
Made the chard as well, which is part of the menu - a great meal with an inexpensive Bordeaux from Medosc - Chateau Greysac
Posted by: Kathym on February 14, 2008
The temperature was not hot enough or the cooking time not long enough to break down the gluten. The lamb shanks were tough and underdone.
Posted by: CBHinmon on February 1, 2008
- From Bargain Bordeaux & Luxurious Dinners: Right Bank
- Published February 2008
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