Sticky Lamb Shanks – Perfect for Winter!


When the temperature drops, it’s time to head to the kitchen to make a hearty, warming meal. What could be better than a warm fire and a big bowl of comfort food on a cold winter night, complemented by a glass of full-bodied, robust red wine? Winter comfort food is all about cosiness, hearty food and your favourite wines.

Impress your guests with this comforting food and wine pairing; they will love the flavour combinations and you will have only one cooking dish to clean afterwards

Ingredients

4 Lamb shanks
Rosemary twigs
4 teaspoons garlic, ginger and dhania paste
60 ml Sundried tomatoes, finely chopped
20 ml Anchovies (optional)
1 Cup red wine – Use a good quality wine, it really makes a huge difference in taste.
1/3 cup Olive oil
Salt and pepper

Method

  1. Place the shanks in a dish, such as a casserole, on top of the rosemary twigs. Make incisions into the meat and rub the meat with the garlic, ginger and dhania paste and sprinkle with some fresh rosemary.
  2. Place the sundried tomatoes and anchovies on top of the meat. Add the red wine and drizzle with olive oil. Season well.
  3. Cover the dish with foil or a lid. Bake at 200°C for 20 minutes, lower the heat to 180°C and bake for a further 80 minutes. Remove the lid or foil and bake at 150°C for ½ hour.
  4. Serve with fresh coriander on rice or mash, and a bottle of Lanzerac Le Général 2014

Recipe developed and image supplied by Elmarie Berry Good Food

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