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Blackstone Winery


Pair with Blackstone Pinot Noir


4 tablespoons olive oil
4 lamb shanks
12 closes garlic, peeled and smashed
24 ounces plum tomatoes, peeled and chopped, fresh or canned
1 bunch basil, leaves roughly chopped
Sea salt and fresh ground black pepper
1 qt. chicken stock
3-4 sprigs fresh thyme
2 bay leaves


In a heavy-bottomed pot heat the oil over medium-high heat. Season the lamb shanks with salt and pepper and brown them well, turning them on all sides, about 10-12 minutes.

Add the garlic and tomatoes allowing them to take on some color, stirring occasionally, about 5-7 minutes.

Add the basil, the stock, thyme and bay leaves. Bring to a boil. Reduce the heat to simmer. Cover with parchment paper or aluminum foil, so it is sealed, pressing the paper or foil directly onto the braising mixture. Then cover with a lid. Cook over low to moderately low heat for at least 1-1/2 hours, testing to see if the meat comes easily away from the bone. Remove the bay leaves and thyme branches.

Allow the shanks to stand and cool somewhat in the liquid.

Serve over a large spoonful of steaming hot soft polenta, pouring some of the juices over all.