A classic recipe with a red wine base for lamb shanks. A glass of Unavale Pinot Noir for the recipe – and make sure you pour a couple for yourself 🙂
Lamb Shanks with Unavale Pinot
Prep time: 10 minutes Cooking time: 4 hours Serves: 4
5 tablespoons olive oil
4 Flinders Island Lamb Shanks
1 large onion diced
2 carrots diced
3 celery stalks diced
2 cloves of Brymworth Farm Garlic
250ml of Unavale Pinot
2 cups homemade tomato passata (or 1 tin tomatoes)
1 cup beef stock
Few sprigs of fresh thyme
Creamy mashed potato
Bunch baby carrots
200g green beans
Fresh chopped parsley
Heat oven to 150° degrees.
Heat 2 teaspoons of the olive oil in a large, heavy-based saucepan over medium-high heat. Add 2 of the lamb shanks and cook for 2 – 4 minutes or until browned all over. Remove from the pan and repeat with another 2 teaspoons of olive oil and the remaining lamb shanks. Remove from the pan.
Add the remaining olive oil and heat over medium heat. Add the carrots, celery, onions and garlic. Toss to coat in the oil. Reduce heat to low, cover and cook, stirring occasionally, for 10 minutes.
Add tomatoes, stock, wine and half the thyme leaves. Stir to combine. Return the lamb shanks to the pan.
Bring to the boil over medium heat. Reduce heat to low, cover and place in oven – cook for 3½ to 4 hours, stirring occasionally, or until the meat is very tender and starting to come away from the bones.
Stir in the remaining thyme leaves and season well with salt and pepper. Serve with creamy mashed potato, baby carrots, green beans, garnish with some parsley and serve with a glass of Unavale Pinot Noir.