Name: Red wine lamb shanks
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: Lamb
Ingredients: 3 tbsp extra virgin olive oil; 80 g sundried tomatoes in oil; 2 fresh garlic cloves; lemon zest of one lemon; 2 tbsp lemon juice; 2 fresh rosemary sprigs picked and chopped; fresh parsley large handful, chopped; coarse black pepper and salt to taste; extra virgin olive oil for roasting; 6 lamb shanks; 2 red onions peeled and quartered; 2 fresh garlic cloves, bruised; big handful each of fresh thyme, parsley and sage, chopped; fresh sage leaves for sage butter; 200 ml chicken stock; 250 ml red wine Shiraz or Merlot; 180 ml tomato passata; 1/3 cup black olives Kalamata; 2 tbsp caper berries rinsed; 3 tbsp butter; coarse black pepper and salt to taste

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Ingredients (21)

Rosemary and tomato pesto marinade

3 tbsp	extra virgin olive oil
80 g	sundried tomatoes — in oil
2	fresh garlic — cloves
	lemon zest — of one lemon
2 tbsp	lemon juice
2	fresh rosemary sprigs — picked and chopped
	fresh parsley — large handful, chopped
	coarse black pepper and salt — to taste

	extra virgin olive oil — for roasting
6	lamb shanks
2	red onions — peeled and quartered
2	fresh garlic — cloves, bruised
	big handful each of fresh thyme, parsley and sage, chopped
	fresh sage leaves — for sage butter
200 ml	chicken stock
250 ml	red wine — Shiraz or Merlot
180 ml	tomato passata
1/3 cup	black olives — Kalamata
2 tbsp	caper berries — rinsed
3 tbsp	butter
	coarse black pepper and salt — to taste

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Method:

For the pesto marinade, place all the ingredients in a processor and blitz until smooth. Cut several deep slits in each shank with a sharp knife. Rub the marinade over the shanks and into the slits. Cover and chill overnight.

Bring the lamb to room temperature before roasting. Preheat the oven to 180 C.

Arrange the onions and garlic in a deep roasting tin. Add the fresh herbs, then drizzle lightly with olive oil. Season the shanks lightly with salt and black pepper. Place the shanks on top of the onions and pour the stock in around the sides. Cover tightly with foil. Roast for 2 hours.

Add the red wine and tomato passata to the roasting tray. Turn the shanks over, cover and roast for a further 45-60 minutes until the lamb is completely tender. Remove the shanks carefully to a plate, cover and set aside. Place the roasting tin on the hob and reduce the sauce until thickened. Add the olives and caper berries. Return the shanks to the roasting tin and coat in the rich tomatoey sauce.

Place the butter in heavy-based pan set over a medium heat. Once melted, swirl the butter until it turns a lovely golden brown colour and smells nutty. Add the sage and swirl through the hot butter until crisp, about a minute. Pour the sage butter over the lamb and serve immediately.

Recipe supplied by Bibbys Kitchen blog, in partnership with ATKA Free Range Karoo Lamb. For more information and local orders, please visit the ATKA website.