Red wine braised lamb shank with red wine sauce

Tuck into this heart-warming meal of braised lamb shank and wash it down with a glass of full-bodied red wine.

Serves
4

Ingredients

  • 4 lamb shanks
  • 2 tbsp olive oil
  • 1 onion, coarsely chopped 1 carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 clove garlic, peeled and chopped
  • 1 lge glass Nederburg Shiraz Pinotage
  • 2 litres lamb stock
  • salt and pepper to taste

Method

  1. Preheat oven to 150ºC/300ºF/Gas 4.
  2. Sear shanks in the olive oil over a medium heat for 10 mins, or until brown on all sides. Remove shanks and set aside.
  3. Add onion, carrot, celery and garlic to the pan and cook until golden brown. Turn down the heat and add the red wine; reduce for 5 mins.
  4. Return the lamb to the pan, add the lamb stock and braise in the preheated oven for 4 hrs or until the meat is tender.
  5. Remove the lamb, cover with foil and allow to rest before serving.
  6. Reduce down the stock on the hob until you are left with a slightly thickened sauce (adding more red wine to taste).
  7. Drizzle the red wine sauce over the lamb and serve with seasonal vegetables and a glass of Nederburg Shiraz Pinotage.

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