I am braising a lamb shank with artichokes tomorrow and am looking for a wine pairing recommendation. The recipe is roughly this one http://www.epicurious.com/recipes/foo... but without dill, and possibly some white wine mixed in the stock.
Usually I would pair a pinot noir with lamb, and perhaps a sauvignon blanc with artichokes, but I can't think of anything that would fit that combo of flavors well. Can the pinot stand up? Any other ideas?