Braised Lamb Shanks with Rosemary and Thyme

Ingredients

• 4 Lamb shanks
• 2 tbsp Zinc House Farm olive oil
• 1 Onion (diced)
• 2 Cloves of garlic (minced)
• 1 cup Red wine (preferably 2021 Touriga Nacional)
• 2 cup Beef stock
• 2 Sprigs rosemary
• 2 Sprigs thyme
• Salt and black pepper to taste

Directions

1. Preheat your oven to 325°F (160°C).

2. Season the lamb shanks with salt and black pepper.

3. In a large oven-safe pot, heat Zinc House Farm olive oil over medium-high heat.

4. Sear the lamb shanks on all sides until browned, then remove them from the pot.

5. In the same pot, add diced onion and garlic, sautéing until softened.

6. Deglaze the pot with red wine, scraping up any browned bits.

7. Return the lamb shanks to the pot and add beef stock, rosemary, and thyme.

8. Cover and transfer to the preheated oven.

9. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

10. Serve the lamb shanks hot, accompanied by a glass of Clark Ferrea Touriga Nacional to enhance this gastronomic experience.