After a particularly long British winter, what better way to celebrate the bright and happy days ahead than breaking bread and savouring some excellent wine with loved ones this Easter?
With roast lamb the mainstay of any true Easter feast, we’ve partnered with Paul Wallace wines to share with you this succulent lamb shank recipe that is simply made to be enjoyed alongside a bottle of Paul Wallace’s Crackerjack Bordeaux Blend. The wines upfront fruit, subtle wood tannins and cool-climate elegance are a perfect foil to this dish of deliciousness.
Mediterranean Roasted Lamb Shanks Recipe
INGREDIENTS (Serves 2)
2 whole lamb shanks
4 sprigs rosemary
1 red onion, peeled and finely chopped
1 medium leek, well washed and finely sliced
4 cloves garlic, peeled and roughly chopped
1 red pepper, halved, seeds removed and cubed
2 ripe tomatoes, skinned and cubed
30ml tomato paste
Rind and juice of 1 lemon
150ml red wine
5ml brown sugar
Salt and pepper
Kalamata Olives/Capers (optional)
Preheat oven to 150°C.
In an ovenproof dish – that will fit the shanks snugly – place the rosemary, red onion, leeks, garlic in the base of the dish and cover with the lamb shanks.
Top with the red peppers, tomatoes, tomato paste, rind and juice of the lemon. Pour over the water and wine and sprinkle with the sugar. Season generously with salt and pepper.
Cover the dish with foil and bake in the oven for 4 hours – checking from time to time – turning the shanks over regularly. Ensure there is enough liquid – adding water or a splash of red wine if necessary. The meat is ready when it starts coming away from the bone.
Check the seasoning and adjust accordingly – sprinkle with the olives and capers if desired, just before serving.
Best served with Rice, Orzo Pasta Rice or Starch of your choice plus a mélange of freshly steamed vegetables.
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