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.