Braised Lamb Shanks

By Christy Rost

Easy, elegant Braised Lamb Shanks is comfort food at its best - tender with a rich broth. A splash of Martini & Rossi Dry Vermouth in the broth tempers the lamb's sweetness. www.martini.com Paired with Rodney Strong's 1999 Russian River Valley Pinot Noir, this meal is sublime. www.rodneystrong.com

Ingredients:

4-5		lamb shanks
3		carrots
1		turnip, peeled and diced
1		whole head garlic
1		tablespoon tomato paste
2		cups red wine
2 ½		cups chicken broth
¼		cup Martini & Rossi Dry Vermouth
1		teaspoon coarse salt
		freshly ground black pepper
3		sprigs fresh thyme
3		sprigs fresh rosemary
2		bay leaves, whole
1		cup pearl onions, peeled

Preheat a large dutch oven over medium heat until hot; add two tablespoons olive oil. Place lamb shanks in hot oil. Cook without turning until brown on one side; turn and continue cooking shanks until dark brown on all sides; about 15-20 minutes.

Remove lamb shanks; saute carrots and turnips in dutch oven until semi-soft. Peel garlic and add to pot. Saute 2 minutes. Deglaze pan with wine; stir in tomato paste, chicken broth and vermouth. Return lamb shanks to pot. Season with salt and pepper.

Add thyme, rosemary and bay leaves to pot. Bring mixture to a low boil, cover and simmer over low heat, stirring occasionally, until meat is very tender and almost falls off bones, about 2-2 ½ hours. Add pearl onions during final 30 minutes of cooking.

Recipe serves 4-5.