Lamb Osso Bucco with Riverbench Reserve Pinot Noir

Sick of turkey? That’s ok. Try this dish for something that will really wake up your tastebuds! The lamb falls off the bone and the sauce is just perfect served with a little orzo. Add a glass of this spectacular Pinot and you might just make this meal the tradition…

• 2 lamb shanks
• 1 tbsp. olive oil
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 cups dry red wine
• 6 juniper berries
• 1 cup water
• ½ small can of tomato pasted
• 2 bay leaves
• ½ tbsp. dried oregano
• Salt and pepper to taste
• 6 tbsp. parsley, chopped
• 1 garlic clove, minced
• 2 tsp. lemon zest
• 1 tsp. lemon juice

Preheat the oven to 300 degrees.

Heat the olive oil in a large Dutch oven on medium-high heat. Add the shanks and brown evenly, about 2 minutes per side. Add the onion and garlic cloves and cook until soft, about 2 minutes. Add the wine, juniper berries, water, tomato paste, and bay leaves. Cook until simmering. Add the oregano and season with salt and pepper. Cover and cook about 15 minutes.

Put the covered pot into the oven and bake for an hour turning shanks occasionally. Depending on the size of your shanks, you may need to cook them a little longer- the goal is that the meat holds together but is tender and the sauce is rich.

While the shanks are cooking, make the gremolata by mixing together the parsley, garlic clove, lemon zest and lemon juice.
Serve the shanks with a dollop of gremolata and a size of plain orzo to sop up the delicious sauce.