Slow braised spiced lamb shanks matched with Crossroads Milestone Series Hawkes Bay Merlot 2012 Blend 2

Ingredients - serves two

  • 2 Lamb Shanks
  • 1 Onion diced
  • 1 Head of garlic, cut in half
  • 2 Carrots, 2cm dice
  • 500ml red wine
  • 2 sprigs Thyme
  • 1 sprig Rosemary
  • 1 Cinnamon Quill
  • ½ Tablespoon coriander seeds
  • ½ Tablespoon star anise
  • ½ Tablespoon fennel seeds
  • ½ Tablespoon white peppercorns
  • 750 ml beef Stock
  • Snow pea tendrils, for garnish

Master tip:

Serve with mash or even polenta. The shanks do need to marinade overnight in the wine so plan ahead on this one. This is great for a simple dinner party where you want the job done before your guests arrive.


  1. Trim the lamb, marinade overnight with the rosemary, thyme, garlic & red wine.
  2. Toast the spices & place into a muslin cloth or tea bag. Add in the rosemary & thyme.
  3. Pre heat the oven to 170 degrees.
  4. Strain the shanks out of the red wine, seal the shanks in a oven proof pan and then add the vegetables and colour well.
  5. Add in red wine, reduce by half then add the stock, place bag of spices into the liquid, bring to a simmer and cover with a lid or tinfoil.
  6. Braise for 2 ½ hours until the shanks are tender.
  7. Remove the shanks and vegetables gently from the sauce.
  8. Reduce the sauce by half or until nice consistency the add the shanks and the vegetables back in, get rid of the spice bag.
  9. Plate and garnish with snow pea tendrils.
Josh Emett Master Match Horizontal Rule