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Silence of the Lamb Shanks

Recipe Date:
November 2, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 1 can of fava beans
  • spinach
  • broth
  • salt and pepper
  • 4 lamb shanks
  • grapeseed oil
  • 1/2 cup red wine
  • 1/2 cup beef stock
  • 14 ozs (1 can) Italian-style diced tomatoes
  • 1 tsp Italian seasoning
  • 9 cloves diced garlic
  • 5 large sliced mushrooms
  • 1 tbsp Worcestershire
  • 1 sweet onion, cut into large slices

♦ Fava Beans with Pancetta and Spinach:

  • Remove the outer skin of the fava beans, then soak them in salted water. Let soften in in the salted water for 10-12 hours. Simmer the fava beans in salted water for about 30 minutes.
  • Meanwhile, sautée the pancetta and garlic.
  • Add the fava beans and top with spinach leaves.
  • Add broth to wilt the spinach and sauté until tender.
  • Salt and pepper to taste.

♦ Silence of the Lamb Shanks:

  • Coat the lamb shanks with grape seed oil and brown them in a large pan. Season generously with salt and pepper.
  • Place seasoned and browned shanks into crock pot and top with the red wine, beef stock, dice tomatoes, Italian seasoning, garlic, mushrooms, Worcestershire sauce, and sweet onion.
  • Set the crock pot to low for 6-8 hours.
  • Remove the shanks and plate them with the sauce and fava beans, and pour yourself a nice glass of Sangiovese!

From the Food and Wine Blog: "Silence of the Lamb Shanks"

As seen in Touring & Tasting Magazine



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