Tie the lamb shanks horizontally and vertically with the twine (it helps at the end when the shanks are so tender they are falling apart, but is not necessary). Marinate the shanks in Six Sigma Tempranillo and some of the onion and garlic overnight, drain the shanks, reserving the liquid.
Heat a heavy bottomed sauce pan over high heat with enough oil to coat the bottom. Season the shanks with salt and pepper and dredge in the flour, add the shanks to the pan, cooking until they are well browned.
Remove the shanks from the pan, drain all but a few tablespoons of the oil and add the chopped onions, carrot, garlic and thyme. Sauté until translucent, add the lamb shanks back to the pan along with the reserved marinade and enough veal or chicken stock to cover the shanks halfway. Bring to a boil, lower heat to a simmer and add the tomato paste.
Cover the pot and place in a 325 degree oven until tender, about 2 1/2 hours. Turn the shanks once or twice to prevent over browning. When tender, remove the shanks from the liquid, strain the liquid, adjust seasoning and reduce the liquid to a saucy consistency if needed. Serve the shanks over your favorite starch and pour some of the sauce over the meat. This dish can be cooked a day ahead and gently reheated.
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