Created by Terrafina Restaurant chef Adair Scott, this recipe is chock full of savoury flavours and easy to source ingredients.
The wine braised lamb shanks are so deliciously tender, they melt right off the bone.
Serve them on a bed of cous cous with roasted vegetables with our rich and refined Judge.
A beautifully structured wine, that pairs wonderfully with this flavourful and hearty dish.
6 lamb shanks
Sea salt and fresh ground pepper to evenly coat
2 tbsp extra virgin olive oil
2 onions, chopped
3 large carrots, chopped
10 cloves garlic, minced
3 bay leaves
1 bottle Hester Creek Estate Winery Judge
2L beef broth
5 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or frying pan over medium-high heat.
Working in batches, sear the shanks until brown on all sides.
Add Hester Creek wine, and beef stock.
Add bay leaves, rosemary and thyme.
Return shanks to pot, pressing down to submerge, add more stock of water if needed. Bring to a simmer, then reduce heat to medium-low.
Cover, and simmer until meat is tender, about 2 hours.
Remove shanks, boil juices in pot until thickened, about 20-30 minutes.
This post is sponsored by the team at Hester Creek Estate Winery who provided the recipe. Wine reviews are independent of this post.