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Slow
Cooked Lamb Shanks
with Wine
Suggestions
serves 6
"Ooooh, this wine would be perfect with my family's lamb
recipe", stated Diane Pathy, one of the members of the 'Savvy Team'
when she tasted the Katnook
Founder's Block Cabernet Sauvignon 2003 from Australia
The team got together to chose the wine selection for The
Savvy Grapes wine tasting featuring Natalie MacLean & her new book, Red, White
& Drunk All Over. Enjoy!
6 lamb shanks
flour for dusting
2 tablespoons olive oil
6 red onions peeled and sliced
handful chopped rosemary –
fresh
4 garlic cloves peeled and
minced
6 oz balsamic vinegar
10 oz red wine
15 oz chicken stock
Preheat
oven to 325° F
Dust lamb with the flour.
In a large heavy casserole, heat oil and brown the shanks.
Remove shanks from casserole.
Lower heat, add onion and cook for approx 15 minutes, stirring
regularly. Add rosemary and
garlic. Cook a few more
minutes. Raise heat, add
vinegar, wine and stock, cook for about 5 more minutes.
Add
shanks, cover with moistened piece of wax paper, and put the lid on the
casserole and place in a 325° oven. Cook
3 – 4 hours or until meat falls off the bones.
Serve with mashed potatoes (if
you like, prepare the mashed potatoes with olive oil and Parmesan cheese).
Can be served with rice.
Serves about 6 people.
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The Savvy Grapes,
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Accredited Sommeliers
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