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Atlantic Shores Braised Lamb Shanks and Wine Pairing

Photo Credit: CC0 Public Domain/Pixabay.com

It's spring, and the perfect time to celebrate the change of the seasons -- cheers!

The wines are generally from the same region, and sometimes from the same winery. The representative explains everything including the growing region, climate, information about the vintner, how the winery got stated, and the different layers of flavors each wine possess.

Cheese plates are offered while residents learn about the wine. With the pouring of each glass, I serve a special accompanying dish, explaining how it was prepared, and why it was selected.

At this month’s tasting, we’re featuring:

Wild Oats Chardonnay paired with Pan Seared Salmon Cake, Lemon Parmesan Risotto, Fresh Herb Beurre Blanc

Wild Oats Shiraz paired with Braised Lamb Shanks, White Bean Puree

It’s spring, and the perfect time for lamb. Try your hand at preparing our Braised Lamb Shanks, paired with your favorite Shiraz or red varietal.

Lamb Shanks


  • 4 each Lamb Shanks
  • Flour Enough to Coat Lamb Shanks (be sure to season flour with Salt & Pepper)
  • 3 ribs Celery (large dice)
  • 1 each Yellow Onion
  • 2 each Carrots (large dice)
  • 2 cloves Garlic rough chopped
  • 3 cups Beef Stock
  • 1 ½ Cups Red Wine
  • 3 sprigs Rosemary off the stem


1. Coat the lamb shanks in the seasoned flour and brown in a lightly oiled braising pan. Once fully browned and seared, remove shanks and set aside.

2. Sauté the celery, onions, carrots and garlic in the same pan as the shanks.

3. Add Red Wine and let reduce slightly, then add beef stock and bring to boil

4. Once at a boil add lamb shanks and rosemary cover tightly and place in 350* oven and cook until tender and slightly falling off bone.

5. Remove Shanks carefully and set aside. Now blend together braising liquid for a nice sauce season to taste

White Bean Puree


  • 3 T Butter
  • ½ each Onion
  • 1 each Garlic clove (finely chopped)
  • 1 T Fresh Thyme
  • 2 cans White Beans or Navy Beans (drained)
  • 2 cups Chicken Stock


1. Melt butter and sauté onions & garlic, once translucent add remaining ingredients.

2. Bring to boil then turn to a simmer cook until beans are soft and breaking down.

3. Strain the liquid from the beans so that when you blend the beans together you can add liquid to achieve your desired consistency of the puree.

4. Season with salt and pepper.

is the Executive Chef at Atlantic Shoresin Virginia Beach where he develops original, delicious dishes for residents and their guests. He has worked at top restaurants in Virginia and New Jersey, and his unique dishes have earned a variety of local awards, including: People’s Choice at the Virginia Foodbank’s Tastefully Yours competition; Most Creative Recipe in the Seton Youth Shelter Derby; and three awards at the Mariners Museum’s History Bites competition — Judge’s Choice, People’s Choice, and Iron Clad for Most Authentic.