Method

1. Using a paring knife, make 2 inch slits in 4 lamb shanks where you see the white tendon. Rub 2 tbsp of the LXV Scarlet Night spice into the lamb shanks.
2. Pre-heat a Dutch oven to medium/high.
3. Sear the lamb, roughly 4 to 5 minutes per side on all sides.
4. Turn off heat and pour 32 ounces canned stewed tomato and 1 cup of dry white wine over the lamb.
5. Add 6 cloves of garlic and 5 sprigs of rosemary to the liquid mixture.
6. Cover with a lid and place in the oven for 3 ½ hours until the lamb is fork tender.
7. Remove the lamb from the Dutch oven and let it sit.
8. Puree the tomato mixture from the oven and add the
9. sauce back to your pot and simmer for 15 minutes until
10. reduced.
11. Add salt to taste.
12. Add the lamb back to the sauce
13. to coat the shank.
14. Serve the lamb over creamy polenta or mashed potatoes or a
15. simple pasta. Garnish the dish with dish of LXV spice &
16. chopped parsley.
17. Serve with a glass of the LXV Reserve Nebbiolo.

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