Courtesy of the Spier Hotel, this hearty dish is best enjoyed with a bottle of Spier Creative Block 3.
· 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
Preheat oven to 160°C. Heat oil in a large, wide pot over medium-high heat. Brown the shanks on all sides, then remove from pot and set aside. Add the onions & carrots to the pot and fry over medium heat until softened, then add garlic and cook for one minute. 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 just starts falling from the bone. 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 & vegetables, and a glass of Creative Block 3.
About the wine: Creative Block 3
Subtle perfumed notes of blackcurrant, blackberry and 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.