Lunch and Dinner Entrees
Blue Wing Saloon Braised Lamb Shanks

Serves 8

8 center-cut lamb shanks
1 cup flour, optional
2 onions, chopped
2 carrots, poeeled and chopped
4 stalks celery, chopped
2 Tablespoons garlic, chopped
1 Tablespoon rosemary, chopped
1 Tablespoon oregano, chopped
2 cups tomato puree
Salt and pepper, to taste
1 bottle red wine, preferably same or similar to dinner wine

Preheat oven to 350 degrees F. Heat a large skillet over medium heat, and add oil to coat the bottom.  Toss the shanks in four, if desired, and place in pan.  Sear until golden, then turn.  When both sides are browned, place in a deep roasting pan. Top with vegetables, herbs, tomoato puree, salt, pepper, wine and enough water to cover at least halfway up the lamb.  Cover with foil and bake in a preheated oven for 2 hours or until tender.

Serve over creamy polenta or your favorite starch.  Recipe courtesy of Tallman Hotel's special event chef, Mark Linback.

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This popular dish is featured in our restaurant, the Blue Wing Saloon; it showcases our locally grown lamb and pair beautifully with Lake County wines, such as Brassfield Estate Eruption Proprietary Red Wine.--Tallman Hotel
Address: 9550 Main Street
Upper Lake, CA
Telephone: 707-275-2244
www.tallmanhotel.com

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