Osso Buco style, Braised Lamb Shanks for the next two weekends (November 22, 23; November 29,30!!!)
Ed was able to finally source hind shanks. These. Are. MASSIVE! These shanks were first marinated for 48 hours then lovingly braised with a base of tomato sauce, red wine and the traditional mirepoix (carrots, onions & celery). When the shanks are fall off the bone tender we take the stock and reduce it further to make it into the sauce. Served over fettuccine and then finished off with our velvety stock reduction. Miguel has absolutely mastered this dish over the years (is there any dish he hasn’t?) and all we can say to describe it is, “OUTSTANDING!”
Recommended wine pairing: Corral de Campanas (big and heavy); Ruffino Ducale Reserve (big and earthy); Pinot Noir (the traditional lamb pairing wine) 🐑 🍝 🍷
Call the restaurant at 780-458-6749 for reservations!
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