A celebration of Cabernet.
Try our delicious braised lamb shanks with Cabernet Sauvignon recipe from our Executive Chef, Luis Benivades.
Slow-cooked until the meat gives easily from the bone and the sauce becomes rich and generous, this dish brings Cabernet to both the pot and the glass. Serve with soft polenta or mashed potato.
Ingredients
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2 lamb shanks
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Olive oil
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Salt and cracked black pepper
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1 large onion, finely chopped
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3 garlic cloves, finely chopped
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4 rosemary sprigs, leaves removed and finely chopped
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800 mL Cabernet Sauvignon
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400 g whole peeled tomatoes
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1 tablespoon tomato paste
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200 g cherry tomatoes
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6 pickling onions, peeled and left whole
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Polenta or mashed potato, to serve
Method
Step 1
Coat the lamb shanks with olive oil and season generously with salt and pepper. Heat a large, ovenproof casserole dish and brown the shanks until a golden crust forms. Remove and set aside.
Reduce the heat, add the chopped onion and garlic, and cook gently until translucent. Add the rosemary, increase the heat to medium and cook for a further 2–3 minutes.
Step 2
Preheat the oven to 180°C.
Pour the Cabernet into the casserole dish and scrape the base to release the caramelised flavours. Add the whole peeled tomatoes, tomato paste and cherry tomatoes. Cook for one minute before returning the lamb shanks to the dish.
Season lightly, cover with a lid and place in the oven for one hour.
Step 3
Add the pickling onions and reduce the oven temperature to 160°C. Cook for a further 1½ hours, or until the sauce has thickened and the lamb is falling from the bone.
Step 4
Serve the lamb shanks over soft polenta or mashed potato, spooning the Cabernet sauce over the top. Pour a glass of Mitchelton Estate Cabernet Sauvignon for the table.
Bring the new release to your next slow dinner.
