Cab Franc is back!! And the 2016 vintage has got it going on – by “it,” we mean serious flavor! The 2016 Carr Cabernet Franc encompasses an overall sense of natural flavor components like roasted bell pepper with mellow notes of violet and herbs. We have paired up with local Private Chef Robin Goldstein to bring you this incredible lamb shank recipe from her cookbook, Simply Delicious Wine Country Recipes. Like what you see? You can pick up a copy at either Carr location. Cheers!
“I ordered the lamb one night at dinner in the port town of Mykonos – slow-roasted lamb shanks, meltingly tender and braised in red wine. All I could say was, ‘We will be doing this again very soon for a dinner party!’ If you’ve never had braised lamb shanks before, you’re missing out on one of life’s great pleasures. This hearty dish has a sweetness that comes from dried figs and could definitely stand in for comfort food on a chilly night. It’s not necessarily something for every day, but it’s perfect for a dinner party or special occasion because it can be made ahead, which I suggest. Making it the day before allows you to chill the sauce so it can be defatted once cold, and the flavors only get better with time, as well.” –Chef Robin
Lamb Shank
with Figs & Rosemary
Ingredients:
-
- 4 lamb shanks, trimmed
- freshly ground pepper and sea salt
- 1 c. unbleached white flour
- 2 tbsp. extra virgin olive oil
- 1 large onion, sliced thin
- 4 garlic cloves, sliced thin
- 1 c. red wine
- 2 c. beef broth
- 1 (14 oz.) can chopped tomatoes
- 12 dried figs, chopped
- 1 tbsp. fresh rosemary, chopped
Directions
1. Liberally sprinkle the lamb shanks all over with a mixture of salt and pepper, and dredge in the flour. Heat a large heavy sauce pot over medium-high heat, and brown the shanks in olive oil on all sides. Remove the shanks and set aside.
2. Sauté the sliced onion and garlic in the pan drippings until soft, about 5 minutes. Add the wines, broth, tomatoes, figs, and rosemary. Return the shanks to the pot and bring the liquid to a boil. Reduce the heat to low, cover and simmer for 1½ hours, or cook in a slow cooker for 4-6 hours.
3. Remove the shanks and boil the sauce for another 15 minutes or so, until it is reduced to a gravy-like consistency. Taste and adjust the seasoning of the sauce with ½ tsp. of sea salt and a few grinds of pepper. Put the shanks back in the thickened sauce to heat through until ready to eat.
4. Serve with fluffy mashed potatoes or buttered egg noodles to sop up all the juices.
Serves 4
