Trim and season lamb shanks.
In a casserole, lay lamb shanks on top of the mirepoix, add water to cover and simmer for 21/2 hours. Remove and reserve shanks.
In a bowl, combine marinade ingredients.
Put hot shanks in marinade, turning to coat evenly, and marinate for 2 hours.
Preheat barbecue to high.
Drain shanks and lay them on the hot grill.
Reduce heat to medium, and grill shanks 5 - 6 minutes per side.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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