Cabernet Sauvignon & LAMB SHANKS WITH RED WINE AND ROSEMARY

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Cabernet Sauvignon & LAMB SHANKS WITH RED WINE AND ROSEMARY

15.September.2023

Cabernet Sauvignon & LAMB SHANKS WITH RED WINE AND ROSEMARY

Alto Team

Rated 5.0 stars by 1 users

Servings

4

Prep Time

30 minutes

Cook Time

3 hours

Rich and hearty, lamb shanks are the ultimate winter comfort food. This recipe uses our flavourful Cabernet Sauvignon as the base for a delicious sauce. The complex flavours of dark fruits and graphite with dense, grippy tannins pair well with this wholesome dish. Serve the shanks on a bed of polenta or mashed potato with a glass or two of our Cabernet Sauvignon.

Ingredients

4 large lamb shanks (approx. 1kg)
Olive oil
Sea salt and black pepper
1 large onion, finely chopped
6 garlic cloves, finely chopped
3-4 rosemary sprigs, leaves finely chopped
1x 750ml bottle of dry red wine
1x 400g tin of whole peeled tomatoes
1 tablespoon of tomato paste
250g whole cherry tomatoes
8-10 pickling onions, peeled and left whole
Polenta or mashed potato, to serve

Directions

Rub each lamb shank with olive oil and season generously with salt and pepper. Heat a large casserole and brown each shank over high heat until a golden crust forms over the meat. Set the shanks aside and add in the chopped onion and garlic – cooking over low heat until translucent. Add in the chopped rosemary and increase the heat, cooking for 2-3 minutes.
Pour in the red wine and deglaze the base of the casserole. Add in the tinned tomatoes, tomato paste and cherry tomatoes. Cook for a minute before returning the lamb shanks to the pot. Season with a little salt and pepper and cover with a lid. Cook the shanks in a preheated 180°C oven for an hour before removing the lid and adding in the whole pickling onions.
Reduce the heat to 160°C and cook for a further 1.5 hours or until the sauce is thickened and reduced and the lamb falls off the bone.
Serve the shanks on a bed of polenta or mashed potato with their sauce spooned over the top.