You have to love slow-cooked lamb that melts in your mouth, and we’ve made it even better by adding the perfect match for quality Tassie lamb – Dornfelder. This recipe is quite simple as long as you know your way around your kitchen but make sure you start preparing early because it needs a whopping four hours in the oven!
2 TBS olive oil
2 lamb shanks
2 cloves garlic
4 chopped tomatoes
4 small peeled carrots
½ bottle of Dornfelder
1 TBS Worcester sauce
250ml beef, chicken or vegetable stock
4 sprigs rosemary
4 medium sized washed potatoes
2 peeled sweet potatoes
Butter and cream
Vegetables of your choice to boil or steam (side dish)
Preheat your oven to 95°C and heat a little bit of olive oil in a pan to brown off your shanks (about 1 minute on each side). Put them aside in the casserole dish while you brown your diced onions and crushed garlic to the pan. Add your chopped tomatoes and turn the heat down to low until the juice has come out into the pan. Add the carrots, Dornfelder, Worcester sauce, stock and rosemary and bring to the boil. Turn down and simmer until it thickens.
Pour the sauce over the lamb shanks and put the casserole dish in the oven. When the lamb has about 40 minutes left of cooking time, you can start to boil water in a pot to cook the potatoes and sweet potatoes. They take about half an hour to cook but before you remove them, jab one with a knife to see if they are soft enough.
Your vegetables will take about 10 minutes to steam so make sure you start them when there is 10 minutes left for the lamb and potatoes!
When everything is ready, just mash the potatoes and sweet potatoes together with a little bit of cream and/or butter and serve with a glass of Dornfelder.