What wine to use in cooking lamb shanks?

[mimi777]

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?

[Harters]

Whatever red is lurking in the fridge already open.

[smtucker]

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.

[sunshine842]

+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)

[mcf]

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.

[sunshine842]

bwaaahaahaa

[caseyjo]

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).

[sunshine842]

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

[kengk]

I would use my ever present Black Box Cabernet Sauvignon.

[Gio]

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.