If you love lamb and all three colors of wine, this recipe looks like a perfect Sunday dinner for a chilly night. This dish looks so yummy and serving it with that Red from Vacqueyras sounds perfect. Give it a try!
You need: 1/2 cup flour, 1 tablespoon sweet Hungarian paprika, 4 lamb shanks (about 1 1/4 to 1 1/2 pounds each), sea salt and freshly ground pepper, 1 large onion, 2 carrots, 2 ribs celery, 1 cup white wine, 2 cups crushed tomatoes, zest of 1 orange, zest of 1 lemon, 2 sprigs thyme, 1 sprig rosemary, 1 sprig with three bay leaves, 2 cups chicken stock and 1/2 cup oil-cured olives.
Serve lamb shanks on polenta or mashes potatoes with a good helping of the sauce on top. Serve them immediately. See more instructions in the link below.