Syrah-Braised Lamb Shanks

(Serve with Deaver’s Syrah)

4 tablespoons olive oil
6 shallots
12 diced apricots
5 garlic cloves, crushed
6 large lamb shanks (10oz. each)
¾ cup crushed canned tomatoes
¼ ounce dried porcini mushrooms
1 ½ tablespoons Herbs de Provence
Salt and pepper
Flour for dusting
3 cups Syrah
Cooked vegetables of your choice
Italian parsley

Heat 1 tablespoon olive oil in a heavy pot over medium heat. Add shallots, apricots, and crushed garlic. Sauté until shallots have softened. Remove to small bowl.

Salt and pepper lamb shanks. Dust with flour. Heat 3 tablespoons olive oil in heavy pot over medium heat for braising. Add lamb shanks. Cook until browned. Turn occasionally. Add tomatoes, mushrooms, Herbs de Provence, Syrah. Stir to coat lamb. Reduce heat to low. Cover and simmer until lamb is very tender, turning lamb a few times in the process (about 1 ½ hours). Uncover and cook to reduce sauce until a rich blend.

Place on a platter, surround with other cooked vegetables, sprinkle with Italian parsley, and enjoy.