Cinnamon-Braised Lamb Shanks with Mashed Plantains

Cinnamon-Braised Lamb Shanks

Lamb is an often overlooked, yet classic dish for company or for special family occasions. This recipe for Cinnamon-Braised Lamb Shanks with Mashed Plantains with the scent of cinnamon is a perfect, if not unexpected, addition to this dish which pairs perfectly with our Joy Cellars Jubilant. It’s a lovely Bordeaux-style red blend that will appeal to those with a Tolerant Vinotype.

Cinnamon-Braised Lamb Shanks
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Cinnamon-Braised Lamb Shanks with Mashed Plantains

Course Main Dish
Cuisine Mediterranean
Servings 8

Ingredients

  • 1/4 Cup s Flour
  • 1 Teaspoon s McCormick® Black Pepper, Ground
  • 1 Teaspoon s Salt
  • 1/2 Teaspoon s McCormick Gourmet™ Chipotle Chile Pepper
  • 4 Lamb shanks 12 to 16 ounces each
  • 2 Tablespoon s Olive oil
  • 2 Large onions sliced
  • 1 Ripe plantain peeled and chopped
  • 6 McCormick® Cinnamon Sticks
  • 2 Cup s Apricot nectar
  • 1/2 Cup s Rice wine vinegar
  • 1/4 Cup s Apricot preserves
  • 2 Tablespoon s Tomato paste
  • 4 Ripe plantains peeled and chopped
  • 2 Cup s Heavy cream
  • 1 Teaspoon s Salt
  • 1/4 Cup s (1/2 stick) Butter

Instructions

  1. For the Lamb Shanks, mix flour, black pepper, salt and chipotle chile pepper in shallow dish. Lightly coat lamb shanks with flour mixture. Heat oil in large deep heavy skillet on medium-high heat. Add lamb shanks; cook 12 minutes or until shanks are browned on all sides. Remove lamb shanks from skillet.

  2. Add onions to skillet; cook and stir 5 minutes or until softened. Return lamb shanks to skillet. Add one plantain and cinnamon sticks.

  3. Mix apricot nectar, rice wine vinegar, apricot preserves and tomato paste in medium bowl until well blended. Stir into skillet. Bring to boil. Reduce heat to medium-low; simmer 10 minutes.

  4. Transfer lamb and onion mixture to slow cooker. Cover. Cook 4 hours on HIGH or until lamb shanks are tender. Carefully remove lamb shanks to platter. Keep warm. Remove cinnamon sticks. Skim excess fat from sauce.

  5. Meanwhile for the Mashed Plantains, place four plantains, cream and salt in large saucepan. Bring to simmer on medium heat. Reduce heat to low; cover and simmer 20 minutes or until plantains are tender, stirring occasionally. Add butter; mash with potato masher until smooth. To serve, spoon plantains onto each plate. Top with lamb shank meat and sauce.

This delicious recipe for Cinnamon-Braised Lamb Shanks with Mashed Plantains pairs perfectly with Joy Cellars Jubilant.

Our Joy Cellars Jubilant showcases all of its components with a flavorful nose and mouth. This young wine has a dark, deep red color. Predominantly made with 2016 vintage wines, this red blend displays some strawberry and black currant aromas. There are also some white pepper notes in the finish along with traces of toasted oak. The attack and the mouthfeel are very juicy, rich and opulent. This wine has a mild structure and displays more strawberry and raspberry in the mid-palate. The tannins are coming mainly from the fruit.

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