At our Tasting Room this season, our Winter Tasting includes this hearty soup, paired with the majestic Spier Private Collection Cabernet Sauvignon.
Prep time: 30 minutes; cooking time: 2 ½ hours.
Ingredients: (serves 8)
• 2 tablespoons olive oil
• 3 tablespoons salted butter
• 1 tsp toasted and crushed coriander seeds
• 6 trimmed springbok shanks
• 2 large chopped leeks (green tops removed)
• 1 red onion chopped
• 2 tablespoons chopped fresh thyme
• 1 tablespoon finely chopped fresh rosemary
• 4 cloves crushed garlic
• 2 diced carrots
• 2 sticks diced celery
• 2 litres beef stock
• 1 litre chicken stock
• 1 cup Spier Private Collection Cabernet Sauvignon
• 3/4 cup pearl barley
Method:
In a large heavy based pot heat the olive oil and butter and brown the trimmed springbok shanks.
Once browned, remove the shanks from the pot and set aside.
In the same pot, lower the heat and add the onions and leeks. Cook slowly till golden and soft.
Add the crushed garlic, diced carrots, diced celery and herbs and cook till lightly browned. Add the cup of wine and deglaze the bottom of the pan.
Return the shanks to the pot and add the beef stock, chicken stock and pearl barley and bring to a simmer. Cook slowly for two hours or until the meat just falls off the bone.
Remove the shanks and cool slightly. Take the meat off the bone and flake into pieces. Return the meat to the soup and add a good handful of freshly chopped flat-leaf parsley.
Season to taste and serve with a glass of the Spier Private Collection Cabernet Sauvignon.
About the wine: Spier Private Collection Cabernet Sauvignon
Matured for 16 months in French oak barrels, this beautifully balanced and structured wine offers blackcurrant, dark spices and cedar. The dense palate brims with aromatic flavours, continuing to a tight, lengthy finish that benefits from decanting.