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What wine to use in cooking lamb shanks?

m
mimi777 Jan 27, 2012 07:24 AM

I am making an Anne Burrell recipe for braised lamb shanks, and it calls for 2 cups of "hearty red wine". I'm not a red wine girl, so I'm not sure what the best type of wine would be for that. Any suggestions?

  1. h
    Harters Jan 28, 2012 05:05 AM

    Whatever red is lurking in the fridge already open.

    1. s
      smtucker Jan 27, 2012 08:30 AM

      I use a cote du rhone for that recipe. This Anne Burrell recipe uses a lot of tomato paste, so just make sure your wine isn't too acidic.

      5 Replies
      1. re: smtucker
        sunshine842 Jan 27, 2012 01:23 PM

        +1 -- it's a sure bet if you use a wine that's in the same style and/or from the same region as the influences in the recipe - so Provencal flavors is a big arrow pointing at Cotes du Rhone.

        (Plus it's our house standard wine -- big enough to stand up to big flavors, but gentle enough to not overwhelm less-assertive flavors. CdR pairs well with such an enormous range of dishes that it's usually the house wine in restaurants in France -- and almost everyone likes it)

        1. re: smtucker
          mcf Jan 27, 2012 03:48 PM

          There's a decent and very cheap one with a name I love that I've been happy cooking with: It's Goats do Roam Rhone red blend.

          1. re: mcf
            sunshine842 Jan 28, 2012 04:07 AM

            bwaaahaahaa

          2. re: smtucker
            caseyjo Jan 27, 2012 04:21 PM

            I'd also go with a cote du rhone. The most important thing is that it's not too acidic nor too oaky (those flavors don't really cook out).

            1. re: caseyjo
              sunshine842 Jan 28, 2012 04:08 AM

              cotes du rhone tend to not be overly tannic, especially if they're French.

          3. k
            kengk Jan 27, 2012 07:32 AM

            I would use my ever present Black Box Cabernet Sauvignon.

            1. Gio Jan 27, 2012 07:32 AM

              The last time I cooked braised lamb shanks (last week} I simply used a Carlo Rossi hearty burgundy. Perfectly acceptable, and the final dish was delicious.

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