This lip-smacking lamb shanks recipe from Rietvallei Wine Estate will leave your guests wanting more! Pair the Skaapboud (Afrikaans) with a bottle of the winery’s Estéanna Cabernet Franc Cabernet Sauvignon Petit Verdot red blend. Serve with mashed potatoes on the side.

Ingredients :

• 4 large lamb shanks
• 3 tbsp olive oil
• 4 tbsp butter, divided.
• 2 onions, chopped
• 2 large carrots, peeled and finely chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups  beef broth
• 1 can tomato sauce
• 3 sprigs rosemary
• 1 cup re wine / Rietvallei Shiraz
• Mashed potatoes, for serving

Method:

1. Preheat oven to 180°c. Season lamb shanks with salt and pepper. In a large Dutch oven heat oil to medium-high. Add lamb and cook so you can have a golden color on all sides, about 4 minutes per side. Remove the lamb and place it on a plate for later.
2. Using the same pot, melt the butter over medium heat. Add the onions, carrots and garlic and cook until soft, then add tomato paste and stir until vegetables are coated. 
3. Add the broth and tomato sauce, then return lamb shanks to the pot. Add rosemary, cover the pot and transfer to oven. Cook until lamb shanks are completely tender, 2 ½ hours.
4. Remove lamb from pot and set aside for now. 
5. Return the pot to the stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened – 10 to 15 minutes.
6. Serve lamb with mashed potatoes and spoon sauce on top. Season with salt and pepper to taste.