Red Wine-Braised Lamb Shanks
Jeremy Silansky uses maple syrup, Vermont's most famous export, to glaze root vegetables, employing a novel (and simple) technique: He reduces the maple glaze in a small skillet, then tosses it with the roasted vegetables right before serving. He likes to serve the lamb shanks with creamy polenta made from local cornmeal and a local cheese: Thistle Hill Farm's complex, nutty Tarentaise. More Lamb Recipes
The braised lamb shanks can be refrigerated in their sauce overnight. Cover and reheat in a 350° oven for 30 minutes, or until warm.
The peppery spice of good California Syrah is a classic match for meaty lamb dishes like these wine-braised shanks.