Slow braised spiced lamb shanks matched with Crossroads Milestone Series Hawkes Bay Merlot 2012 Blend 2
Ingredients - serves two
- 2 Lamb Shanks
- 1 Onion diced
- 1 Head of garlic, cut in half
- 2 Carrots, 2cm dice
- 500ml red wine
- 2 sprigs Thyme
- 1 sprig Rosemary
- 1 Cinnamon Quill
- ½ Tablespoon coriander seeds
- ½ Tablespoon star anise
- ½ Tablespoon fennel seeds
- ½ Tablespoon white peppercorns
- 750 ml beef Stock
- Snow pea tendrils, for garnish
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Master tip:
Serve with mash or even polenta. The shanks do need to marinade overnight in the wine so plan ahead on this one. This is great for a simple dinner party where you want the job done before your guests arrive.
Method:
- Trim the lamb, marinade overnight with the rosemary, thyme, garlic & red wine.
- Toast the spices & place into a muslin cloth or tea bag. Add in the rosemary & thyme.
- Pre heat the oven to 170 degrees.
- Strain the shanks out of the red wine, seal the shanks in a oven proof pan and then add the vegetables and colour well.
- Add in red wine, reduce by half then add the stock, place bag of spices into the liquid, bring to a simmer and cover with a lid or tinfoil.
- Braise for 2 ½ hours until the shanks are tender.
- Remove the shanks and vegetables gently from the sauce.
- Reduce the sauce by half or until nice consistency the add the shanks and the vegetables back in, get rid of the spice bag.
- Plate and garnish with snow pea tendrils.
Enjoy.