Lamb Shanks in White Wine
By Beronia
Published on 30 December 2022
Lamb with prunes and pine nuts is a great example of the European tradition of mixing fruit and meat. Cumin gives the dish another layer of flavour which works really well with Beronia Reserva.Time and servings
3 hrs 25 minsTotal time
2Servings
25 minsPrep time
3 hrsCooking time
Ingredients
- 2 onions
- 3 garlic cloves
- 0.5 tsp of red wine vinegar
- 0.5 tbsp of pine nuts
- 250 ml of white wine
- 2 lamb shanks
- 2 bay leaves
- 8 prunes
Method
Step 1
Preheat the oven to 150C. Finely chop the onion and then fry on a very low heat with some olive oil.Step 2
Crush the garlic with a knife on a mortar and pestle and add to the pan. Add the bay leaf and the cumin.Step 3
Keep the heat really low until the onion is quite soft then turn up to a medium heat and add the lamb shanks turning them so that they are well browned on the outside.Step 4
Transfer the lamb and the cooked onions and garlic to an oven proof dish, add the wine and some salt, then cover and leave on a low heat for 3 hours or until the lamb is soft and falling away from the bone.Step 5
Once the lamb is soft add the prunes and the pine nuts and the red wine vinegar, leave the casserole to sit for about minutes then serve.Step 6
Spaniards would serve this dish with bread, but I personally think nothing beats really buttery mashed potatoes and some steamed greens. As with most casseroles, this dish is best made one day for the next, and reheated slowly in the oven.