TO DRINK: La Bri Shiraz/Viognier 2007, with beautiful berry and organic flavours. The touch of viognier in the blend will balance the tomato’s acidity.
Slow-cooked lamb shanks
Ingredients
- In a shallow dish, combine the flour, salt, pepper and oregano. Toss the shanks through this mixture to coat and shake off any excess.
- Heat the butter and oil in a roasting pan on the stove and cook the shanks until well browned on all sides. Remove from the pan and keep warm.
- In the same pan, sauté the onion and garlic for a few minutes. Add the tomatoes and season well. Add the shanks, rosemary and bay leaves and bring to the boil. Reduce the heat, cover, and cook until the shanks are tender and the sauce is thick, about 2 hours.
Instructions
1
In a shallow dish, combine the flour, salt, pepper and oregano. Toss the shanks through this mixture to coat and shake off any excess.
2
Heat the butter and oil in a roasting pan on the stove and cook the shanks until well browned on all sides. Remove from the pan and keep warm.
3
In the same pan, sauté the onion and garlic for a few minutes. Add the tomatoes and season well. Add the shanks, rosemary and bay leaves and bring to the boil. Reduce the heat, cover, and cook until the shanks are tender and the sauce is thick, about 2 hours.
