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Best's Wines

Justin Purser
 
30 June 2017 | My Blog Category, Our People | Justin Purser

Justin's Warming Lamb Shanks

Justin Purser, Best’s winemaker, is a dab hand at knocking out a pot of lamb shanks, so we called on him for his recipe, which includes a glug of one of our Great Western reds.

¼ cup (60ml) olive oil

4-6 lamb shanks, French trimmed

plain flour, seasoned

2 large shallots, finely chopped

2 garlic cloves, crushed

2 carrots, sliced

2 parsnips, sliced

400g (1 can) chopped tomatoes

½ cup (125ml) red wine (Best’s of course!)

1 cup (250ml) water

½ cup (125ml) beef stock

fresh parsley, chopped

mashed potato or cooked pasta, to serve

 

In a heavy-based pot with a lid (a Le Creuset casserole would be great), heat olive oil. Lightly dust lamb shanks with seasoned flour, then brown two shanks at a time and set aside. Add a little more oil if needed and sauté shallots until soft. Add garlic and cook for another minute.  Add carrot, parsnip and tomato, and cook for 5-10 mins, until flavours come together.

Return shanks to pot, add wine to help deglaze and bring to boil. Add water and stock and reduce heat to very low. Cover pot and allow shanks to simmer slowly for 2-2½ hours – meat should almost fall from bone. Turn shanks at least once during cooking time. Season to taste, sprinkle with parsley and serve with mashed potato or fresh pasta and a glass of your favourite Best’s red wine.

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