Barbera Braised Lamb

Hearty Appetite

Barbera Braised Lamb Shanks:

6 bone in lamb shanks
1 large white onion finely diced
1 bottle good Barbara red wine
32 oz chicken stock
6 cloves garlic, crushed
1 cup dried apricots
Salt and pepper


- Torpedo onions:

Pre-heat oven to 500 degrees.

Season the lamb shanks very well with salt and peppers. Place the shanks onto a sheet pan and roast for 20 minutes. While the shanks are caramelizing, add the onion, garlic, dried apricots, and 2 tablespoons of olive oil to a hot Dutch oven. Cook until tender and then add in the red wine. Cook for 10 minutes to cook off the alcohol. Add in the chicken stock and bring to a boil.

Remove the shanks from the oven and add them to the Dutch oven with the pans drippings. Cover with a heavy lid and place the vessel into the oven. Turn the heat down to 350 degrees and allow to cook for 4 hours. Once fork tender, remove from the oven and season with salt and pepper to taste.

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To make a rich sauce, remove the shanks form the cooking liquid and allow to rest. While resting, strain the cooking liquid and return to the Dutch oven. Bring to a boil and add in 4 tablespoons butter while whisking. Coat your plate with it


       This week, we're sharing a recipe for delicious Barbera Braised Lamb Shanks with Grilled Torpedo Onions and Romesco Sauce.

Barbera Braised Lamb Shanks with Grilled Torpedo Onions and Romesco Sauce:

Romesco Sauce Ingredients:

4 large red bell peppers roasted and peeled
6 cup olive oil
1 cup roasted almonds
2 lemons, juiced
Salt and peppers to taste

Grilled Torpedo Onions: Ingredients:

6 large torpedo onions, sliced lengthwise
6 T olive oil
Salt and pepper to taste


- Romesco:

Combine all ingredients a blender or food processor and pulse until well combined. Season with salt and pepper to taste.

- torpedo onions:

Pre-heat oven to 400 degrees.

Toss the torpedo onions with olive oil, salt and pepper and roast on a sheet tray for 40 minutes or until tender.

To plate:

Add a spoonful of the romesco to the bottom of a plate, top with 2 pieces of torpedo onion and then a single lamb shank.

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