Lamb Shanks in Red Wine

Name: Lamb Shanks in Red Wine
Yield: Serves 4
Cuisine: United States
Ingredients: 1 teaspoon Herbal Mix or herbes de Provence or Italian seasoning plus salt and freshly ground black pepper; 1 cup dry red wine; ¼ cup olive oil, more or less; 4 lamb shanks, about ¾ pound each; 16 garlic cloves, unpeeled

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hoppin John’s Lowcountry Cooking

By John Martin Taylor

Published 1992

About

When fresh local asparagus and green beans first appear as harbingers of spring, I serve them with this hearty dish of lamb shanks and Cream Muffins.

Ingredients

4 lamb shanks, about ¾ pound each
¼ cup olive oil, more or less

Americas
United States
Charleston
Main course
Gluten-free
Spring
Spicy

Method

Remove the excess fat from the outside of the lamb shanks. Cover the bottom of a heavy-bottomed pan or a Dutch oven that has a tight-fitting lid with a film of olive oil and place over medium-high heat. Brown the shanks in the hot oil. Grind the herbs in a spice mill or mortar and pestle and sprinkle over the shanks. Add the wine and garlic, bring to a simmer, then reduce the heat to very low.