Braised Lamb Shanks
Good things come to those who wait, and this slow-cooked Lamb Shanks recipe is worth every minute! Even more so if made and paired with the Ernie Els Big Easy Cabernet Sauvignon 2021; A rich ruby-coloured wine with fragrant aromas of Herbs de Provence, wild rosemary, bay leaf and sorrel as leafy, savoury herbs mingle with fresh cassis, new spring plums, and blackberries. Elegant oaking adds hints of ash, cedar, and ground cinnamon to the density of the black fruits – making this wine a perfect partner to this hearty Braised Lamb Shanks recipe.
View this post on Instagram
TOTAL TIME 3 hours 30 minutes | SERVES 2-3
Braised Lamb Shanks
Good things come to those who wait, and this slow-cooked Lamb Shanks recipe is worth every minute! Even more so if made and paired with the Ernie Els Big Easy Cabernet Sauvignon 2021.
Ingredients
- 3 Lamb shanks
- 1 Onion (diced)
- 2 Carrots, chopped
- 2 Garlic cloves, crushed
- 2 Tbsp Pepper
- 1 Tsp Paprika
- Lamb rub
- 240g Canned tomatoes
- 2 Tbsp Tomato paste
- 1 cup Earnie Els Cabernet Sauvignon
- 1.5L Warm beef stock
- 4 Bay leaves
- 2 Rosemary Stems
Instructions
Preheat the oven to 200 degrees.
In a pot, heat oil, then brown the shanks on both sides then set aside.
In the same pot, sauté the vegetables and then add spices. Allow that to cook for 2-3 minutes.
Add tomatoes and tomato paste and simmer for 5 minutes.
Stir in the Ernie Els Big Easy Cabernet Sauvignon and allow to simmer for 5 minutes.
Add back the lamb shanks, add bay leaves and rosemary then cover the pot with a lid.
Place the pot in a preheated oven for 3 hours or until the shanks are tender and falling off the bone.
Notes
Food Team Tip: Serve with buttered potato mash
Did you make this recipe? Tag us on Instagram @foodandhomesa!
ALSO SEE: The journey is its own reward at Ernie Els Wines
