Two South African icons – together at last.

Some pairings just make sense – like Karoo lamb shanks and a bottle of our 21 Gables Pinotage. Both are deeply rooted in local heritage, both reward a little patience and both prove that good things take time. The lamb, simmered low and slow with garlic and rosemary until it yields at the touch of a fork, carries the same depth and generosity as the wine beside it.

Our 21 Gables Pinotage – named for the 21 Cape Dutch gables that still grace our farm – meets it like an old friend, unfolding with violet, blackberry and cherry before giving way to subtle notes of spice and graphite. Full-bodied and velvety, this wine was made for hearty dishes shared around a long table – and this is exactly where it belongs. Each sip deepens the lamb’s richness; each bite calls for another pour. Together, they remind you why some stories are best savoured slowly.

Karoo Lamb Shank with Garlic & Rosemary

Ingredients: (serves 4-6)

4 medium lamb shanks, whole
6 shallots or small onions, peeled and halved
1 whole bulb of garlic, halved crosswise
3 Tbsp extra virgin olive oil
salt & pepper, to taste
a few sprigs rosemary, woody stems discarded, finely chopped
1 cup (250 ml) dry white wine

Method:

Preheat the oven to 220°C. In a large deep roasting dish, arrange the shanks, shallots/onions, garlic and drizzle all over with olive oil. Season generously with salt & pepper, scatter with rosemary, and pour the wine into the bottom of the dish. Cover tightly with foil, then roast at 220°C for 15 minutes. Turn down the heat to 150°C and roast for another 2,5-3 hours until the meat is very tender. At this point you can remove the pan from the oven.

Just before serving, roast without foil in a hot oven at 200°C for about 15 minutes until golden brown. Serve warm with your choice of sides.