Red wine lamb shanks

Bibby's Kitchen
6 servings Prep: 0 30 mins, Cooking: 3 hrs, Chill/rest/proof: 8 hrs
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Imbued with the distinctive taste of indigenous Karoo shrubs, it’s delicately sweet and utterly beautiful.

By Independent Contributor March 25 2021
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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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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.


Red wine lamb shanks


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.

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