This is one of my favorite dinner party dishes for fall and winter. You can even make the lamb shanks the day before and just heat them up when you’re ready to serve. I love this dish with our Bismark Mountain Vineyard Syrah, with its bold peppery flavors.
For the lamb shanks:
Eight three to four inch lamb shanks
One large onion, chopped
Two carrots, chopped
Two garlic cloves, minced
Two celery ribs, chopped
One teaspoon chopped fresh rosemary
Two cups of Hanna Merlot
Two cups of beef stock
For the white beans:
1 package dried cannellini or Great Northern white beans.
4 cloves of garlic
2 sprigs rosemary
Salt and pepper
For the lamb shanks: Heat two tablespoons olive oil in a large saute pan. Brown lamb shanks on all sides and remove to separate plate. Saute onion, carrot, celery and garlic for a few minutes. Add rosemary. Add Merlot, beef stock, and lamb shanks. Let simmer for two hours, or until meat begins to fall off the bone, adding more stock and wine as needed.
For the white beans: Cook beans according to package directions, adding garlic, rosemary and salt and pepper during cooking process. Remove rosemary when beans are cooked through.
Serve lamb shanks over white beans and enjoy!