A Perfect Winter Comfort Dish

Pinot Noir is often thought of as too delicate for heartier dishes, but its versatility depends on the individual wine. This varietal ranges widely in aromatic intensity, structure, and body—meaning some bottles can easily stand up to rich stews, braised meats, and other robust fare. When pairing Pinot Noir, consider these qualities to find a wine that complements the depth and richness of your dish.

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Recipe

INGREDIENTS

FOR THE POLENTA

  • 1 cup polenta (we love Golden Pheasant)
  • 4 cups water
  • 1 teaspoon salt
  • 2 tablespoons butter
  • 2 cups whole milk

 

EQUIPMENT

  • A 2-3 quart Dutch oven

 

FOR THE LAMB SHANKS

  • 4 16-18 ounce lamb shanks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 medium Walla Walla sweet onion, finely diced
  • 2 medium carrots, peeled and diced
  • 1 stalk celery, diced
  • 4 cloves garlic, peeled and finely minced
  • 2 tablespoons tomato paste
  • 1-2 tablespoons anchovy paste
  • 1 cup dry red wine that’s not too oaky
  • 1 8 ounce container veal or beef demi-glace
  • Bouquet garni composed of 5 sprigs thyme, 3 sprigs parsley, 1 sprig rosemary, 1 bay leaf
  • Fresh, finely chopped parsley for garnish

Instructions

  • Preheat oven: Set to 325°F (163°C).
  • Prepare lamb: Pat shanks dry and season generously with salt and pepper.
  • Sear shanks: Heat vegetable oil in the Dutch oven over medium-high heat. Sear lamb shanks in batches until golden brown; set aside.
  • Sauté vegetables: Add onions with a pinch of salt; cook 5–7 minutes until translucent and lightly browned. Add celery, carrots, and garlic; cook 3–5 minutes until fragrant.
  • Add flavorings: Stir in tomato paste, anchovy paste, wine, and demi-glace until vegetables are evenly coated. Nestle lamb shanks into the mixture and add bouquet garni.
  • Braise: Cover Dutch oven and place in oven. Cook 2–2½ hours until meat is fall-apart tender.
  • Cook polenta: During the last 30 minutes of braising, combine polenta, water, salt, and butter in a medium pot. Bring to a boil, then reduce to simmer, stirring frequently. Gradually add milk 1 cup at a time, stirring until polenta reaches a thick, mashed-potato-like consistency.
  • Serve: Spoon polenta onto plates, top with a lamb shank and some braising liquid. Garnish with parsley and serve immediately.