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Warm up with hearty, slow-braised Karoo lamb shank

Courtesy of the Spier Hotel, this hearty, warming dish is winter comfort food at its best. The delicious slow-braised Karoo lamb shanks can be cooked until the meat falls off the bone. Enjoy your meal with a bottle of Spier Creative Block 3.

23/06/2020

 

 

The family will love this hearty, warming dish that is winter comfort food at its best. This delicious slow-braised dish of Karoo lamb shanks can be cooked until the meat falls off the bone. Enjoy your meal with a bottle of Spier Creative Block 3.

 

 

 

 

 

 

SLOW-BRAISED KAROO LAMB SHANK

(serves 4-6)

YOU WILL NEED:

30 ml (2 tablespoons) vegetable oil

4 medium-large lamb shanks, trimmed of excess fat

1 large white onion, diced

2 large carrots, peeled & finely chopped

6 garlic cloves, finely grated

salt and freshly ground black pepper, to taste

500 ml (2 cups) beef stock

375 ml (1,5 cups) red wine

4 large tomatoes, chopped

30 ml (2 tablespoons) tomato paste

4 sprigs rosemary

4 sprigs thyme

5 bay leaves

 

 

 

 

 

 

HERE'S HOW:

1. Preheat the oven to 160 °C. Heat the oil in a large, wide oven-proof pot over medium-high heat. Brown the shanks on all sides, then remove from pot and set aside.

2, Add the onions and carrots to the pot and fry over medium heat until softened, then add garlic and cook for one minute.

3. Return the shanks to the pot and season generously with salt and pepper. Add stock, wine, chopped tomatoes, paste and herbs. Bring to a simmer, then cover the pot with a lid. Transfer to the oven, then cook for 2 ½ - 3 hours, or until the meat starts falling off the bone.

4. Remove shanks from pot and set aside. Discard the bay leaves and herbs from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency. Add the shanks and serve warm with (optionally) herbed pap and vegetables, and a glass of Spier Creative Block 3.

 

Spier Creative Block 3

Subtle perfumed notes of blackcurrant, blackberry, raspberry, pomegranate and mulberry are followed by spicy flavours of black pepper and coriander. The silky, rich mid-palate is complemented with concentrated fruit and dense, silky tannins.