Recipe by Chef Mynhardt Joubert

Most lamb shank recipes call for red wine; however, this version is cooked with white wine and herbs, which makes for a lighter and more flavourful sauce. Serve with KWV Cathedral Cellar Triptych.

Serves: 6 people

Prep time: 20 minutes
Cooking time: 3 to 4 hours
Reducing time: 30 to 45 minutes
Oven temperature: 150 °C

Ingredients

• lamb shanks
• some flour, salt and pepper, butter and Willowcreek Mission olive oil for frying
• 4 onions, peeled and chopped
• 6 garlic gloves, peeled and chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1 leek, chopped
• 100g tomato paste
• 1 bottle of white wine
• 1L prepared chicken or lamb stock
• handful of rosemary, thyme, marjoram or oregano
• 1 tin chopped tomatoes
• 15ml paprika
• 4 bay leaves
• zest and juice of 2 oranges
• 2 tins artichokes, drained and quartered
• 100g green olives

Method

1. Dust the lamb shanks in some flour, salt and pepper.
2. Heat butter and olive oil in a large frying pan and fry shanks until golden brown.
3. Remove from the pan and fry the onions, garlic, carrot, celery and leek until browned. You can add more butter and olive oil if needed.
4. Add the tomato paste and fry for 5 minutes.
5. Add the wine, stock, herbs, chopped tomatoes, paprika, bay leaves and lamb shanks and bring to a boil.
6. Cover and place in the oven for 3 to 4 hours or until meat is soft.
7. Once done, remove the meat from the sauce, place back onto the stove and add the orange zest and juice, artichokes and green olives. Reduce the sauce slowly over medium heat for 30 to 45 minutes and season to taste.
8. Add the meat back to the sauce for a further 15 minutes and serve with mashed potatoes or creamy polenta.