Recipe: Lamb Shanks in a Shiraz Sauce


ThePloughman Sauvignon Blanc Chenin

4 tbls flour
Salt and pepper to taste
1 tsp paprika
4 meaty lamb shanks
3 tbls olive oil
1 onion thinly sliced
2  large carrots peeled and  roughly chopped
2 celery ribs roughly chopped
4 cloves of garlic crushed
2  fresh bay leaves
2  large sprigs of rosemary
500ml The Ploughman’s Shiraz/Cab
500ml chicken or vegetable   stock
1 tbls red currant jelly



Season the flour with salt and pepper and paprika, roll the shanks in the seasoned flour. Heat the olive oil in a saucepan large enough to hold the shanks and gently brown them on all sides, remove and add the onions, carrots and celery to the same saucepan and sauté till translucent, add the garlic, bay leaves and rosemary with the wine and stock and bring to the boil, return the lamb shanks to the saucepan and simmer gently until the meat is tender.  Stir in the red currant jelly and serve with a mound of creamy mashed potatoes or polenta and tender steamed green beans.

© Jenny Morris 2016 All Rights Reserved

Enjoy with The Ploughman Shiraz/Cabernet Sauvignon

Serves 4

The Ploughman Range now exclusively available at Selected Checkers Stores.

By | 2017-05-25T11:30:27+00:00 May 25th, 2017|Jenny Morris, Perdeberg News, Recipes|Comments Off on Recipe: Lamb Shanks in a Shiraz Sauce