Ossobuco Lamb Shanks

TURA WINERY PRESENTS A Special Chef’s Recipe for a Sumptuous Sukkos Seudah

In honor of Yom Tov, Erez and Vered Ben Saadon, owners of the boutique Tura Winery, have brought an exclusive recipe from gourmet chefs Gilbert Glantz and Motti David of the Adom restaurant in Jerusalem.

“This amazing recipe, which infuses the meat with a mix of complementary fl avors, pairs perfectly with the award-winning Mountain Peak, Tura’s fl agship wine,” said Vered.

A blend of four diff erent grape varieties from the best barrels in the winery’s cellars, Mountain Peak is aged for 22 months in new French oak barrels for a fruity, balanced wine with full body and a long fi nish.

“This is the perfect wine to delight your guests in the sukkah!” said Erez.

Ossobuco Lamb Shanks

Ingredients • Oil for browning Oil for browning • 4 lamb shanks 4 lamb shanks • 10 marrow bones 10 marrow bones • 10 shallots 10 shallots • 12 carrots 12 carrots • 6 tomatoes, diced 6 tomatoes, diced • 2 onions, chopped 2 onions, chopped • 10 garlic cloves, quartered• 10 garlic cloves, quartered • 1 bottle dry red wine (choose a wine you don’t • 1 bottle dry red wine (choose a wine you don’t feel bad using for cooking!) feel bad using for cooking!) • Sea salt and coarsely ground pepper to taste• Sea salt and coarsely ground pepper to taste • A handful each of fresh bay leaves, sage and • A handful each of fresh bay leaves, sage and rosemary rosemary

Instructions 1. Heat oil in a shallow, heavy-bottomed pot. Brown the lamb and the marrow bones on each side. Remove the meat from the pot and set aside. 2. Add to the same pot the shallots, carrots, tomatoes and onions, and sauté for a few minutes until slightly browned. Add the garlic and continue to cook for another minute.

3. Add the bay leaves and sage and cook for a few more minutes so that the liquid is slightly reduced. duced.

4. Add the lamb and the red wine and cook until the liquid is reduced. 5. Add the salt and pepper and enough hot water that will cover the meat.

6. Simmer on the stovetop for 3 hours. Alternately, roast in the oven at 350⁰F for 3 hours. 7. Serve each lamb shank with bone marrow, 3 carrots and 2 shallots. Sprinkle fresh rosemary on top.

Enjoy this and other festive dishes with high-quality, superb Tura wines. Order from Tura.israeliwinery.com, or for more information visit https://www.turawinery.com/en