For a comforting wintry meal, F&W Test Kitchen Supervisor Marcia Kiesel adopts Simple French Food author Richard Olney's method of roasting lamb shanks at a low temperature with no added liquid. The spare ingredients yield an incredibly rich sauce that infuses the beans. The currant and berry notes in a right bank Bordeaux brighten this luxurious dish.More Lamb Recipes
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 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.