We’re loving Southern California chef Robin Goldstein’s recipes from the wine regions she knows and loves best. Pick up a copy of Simple Delicious Wine Country Recipes, and add a new favorite to your dinner party repertoire, like these succulent lamb shanks with figs and rosemary. 

I ordered the lamb that night at dinner in the port town of Mykonos — slow roasted lamb shanks, meltingly tender and braised in red wine. All I could say was, “We will be doing this again very soon for a dinner party!” If you’ve never had braised lamb shanks before, you’re missing out on one of life’s great pleasures.This hearty dish with a sweetness that comes from dried figs could definitely stand in for comfort food on a chilly night; not necessarily something for every day. It’s perfect for a dinner party or a special occasion because it can be made ahead, which I suggest. Making it the day before allows you to chill the sauce so it can be defatted once cold and the flavors only get better with time as well.

Reprinted with permission from Simple Delicious Wine Country Recipes