Lamb Shanks with Shiraz, Blueberry, and Bleu Cheese Reduction Recipe

• 2 6-8 ounce lamb shanks
• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 1/2 cup medium bodied red wine
• salt and pepper to taste (I used Montreal Steak Seasoning)
• 1 cup medium bodied red wine
• 2 tablespoons butter
• 1 cup fresh or frozen blueberries
• 4 ounces bleu cheese crumbles

1. Shanks -

2 6-8 ounce lamb shanks
2 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup medium bodied red wine
salt and pepper to taste (I used Montreal Steak Seasoning)

Preheat oven to 350. Heat an iron skillet to medium high. Add the oil and butter and when the butter stops foaming add the seasoned shanks. Cook for about 5 to 7 minutes or until a nice brown crust appears on one side. Turn and allow to cook for about 5 more minutes. Add the wine, then place pan in the oven for 10 minutes for medium rare, 15 for medium. When done remove the shanks to a plate and return pan to burner, returning to medium high heat.

1. Reduction Sauce -

1 cup medium bodied red wine
2 tablespoons butter
1 cup fresh or frozen blueberries
4 ounces bleu cheese crumbles

Deglaze the pan with the cup of wine and bring to a simmer. Add the blueberries and allow sauce to reduce by one half. Remove from the heat and add the butter allowing it to melt. Add the bleu cheese then pour over the shanks. Mmm good.

Now a full stomach and half bottle of wine later my short ribs are done. Back to the kitchen!