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Beef Shanks with Estate Zinfandel

Here is a great winter recipe for Zinfandel from wine club member Hugh Lipton

Serves 6 - 8 meaty beef shanks

Sauce - Combine the following:
1 Qt of Marinara sauce
2 small cans of tomato paste
1 minced onion
1 chopped bell pepper
1 14 ½ oz can of diced tomatoes with liquid
1 bu. chopped parsley
10 quartered dried apricots
6 cloves of chopped garlic
1 bay leaf
a dash of cinnamon
a dash of nutmeg
a dash of ground cloves
black pepper to your liking
Zinfandel to thin out the sauce so it is not too thick

Take a large Dutch Oven and pour a layer of sauce at the bottom. Place the lamb shanks on top of the layer of sauce. Pour the balance of the sauce spreading it over the beef shanks. Bake covered at 225 degrees for four hours. Add a package of sliced mushrooms 6 to 8 oz (I sometimes add sliced fresh shitakes) and bake covered one hour more. Serve over pasta or rice with lots of crusty bread and a great Saucelito Zinfandel. Great for our economic times and simply a tasty dish.