Eliza Shiraz and Lamb Shanks

Mike Martin - Thursday, March 24, 2016

 

Shottesbrooke Eliza Shiraz 2012

Deep, powerful fruit concentration. A real red to savor with everything in balance and support. Think cold winters night, howl of the wind in the trees, rain, thunder and lightning. A warm fire, crusty wood fired bread and slow cooked lamb shanks. Bring on winter and the Eliza!

Slow Cooked Lamb Shanks 

Ingredients – for 2 (or double for 4)

2 Lamb Shanks, 6 cloves garlic, 1 tablespoon tomato paste, 2-3 anchovie fillets, 1 medium white onion

1 bottle of good red wine, 200mls chicken stock
Make sure you get the good stuff from the butchers, at this time of the year you are getting slightly older lamb which is great – punchier and gamier. Simple season well all over with salt and cracked black pepper. This is ultra important – brown the shanks all over in a pan with some olive oil – the more browning at this stage the deeper colour the sauce will have. By the way the whole ‘sealing in flavour’ is rubbish…this is a colour thing and a sugars things – the flavour ain’t goin’ no where believe me! Half then run your knife through the onion in thick slices – about 1/2 cms. Add the onions to the same pan and rown up a little, then in with the anchovies, garlic and tomato paste. Get them well acquainted over a medium heat mixing well with a wooden spoon. At this stage crank up the heat to full and add 1/2 the wine, boil then simmer for a 3-4 minutes. Add the rest of the wine from the bottle to a deep pot along with the stock the shanks and the wine mix from the pan the liquid should come about all the way up but not cover the shanks. Lid on then into the oven at 120 for 4 hours. Serve with a buttered mash and a good root veg – carrots or broad beans.

 


 


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