Is there anything better than rugging up in front of the fire to enjoy a hearty meat hot pot with a glass of red? Nah, I think not!
This Fair Dinkum Aussie lamb dish was passed down to me from my mum’s mum. She used to whip it up on those really chilly nights in the Outback to feed the whole pack.
Now, it’s time for me to pass it on to you – just in time for the family to gather around your dining table for the winter season.
Mate, I promise, this will be a beaut recipe you won’t forget.
Serves 4 mates (double it if you have lots of rellies over)
Prep: 25 mins
Cooking Time: 2 ½ hours
- 4 lamb shanks, trimmed
- 6-8 shallots, peeled and left whole
- 1 head of garlic, peeled and left whole
- 2 carrots, sliced roughly
- 1 pound portabella mushrooms
- 2 cups chicken or beef stock
- 1-2 cups Barramundi Cabernet Sauvignon (Find a bottle near you, here)
- ¼ cup balsamic vinegar
- Olive oil
- Salt & pepper to season
- Rosemary sprigs
- Fresh mint to garnish
You’ll Also Need:
- Large oven-proof Dutch oven
- A wine glass (for a cheeky Cab Sav while you cook)
Preheat your oven to 325ºF, or as we say in Australia 170ºC.
Grab your Dutch oven and place it over a medium-high heat.
Rub your lamb shanks with some olive oil, salt and pepper before searing in your Dutch oven until browned all over. Take the shanks out of the dish and set them aside.
While the Dutch oven is still hot, place the shallots, carrots and mushrooms in and cook until nice and caramelized. Then add that first cup of delicious Barramundi Cabernet Sauvignon wine, stock, whole heads of garlic, vinegar and rosemary sprigs before popping the lamb back in the Dutch oven.
Bring to the boil, then place the lid on top and put it in the oven for 2 hours (or ‘til the meat is tender). The marrow in the bone melts into the sauce, making it oh-so-delicious! The aroma in your kitchen will make your mates think you’ve been cooking up a storm.
Have a sip of your wine.
Take the lid off; keep cookin’ for another 30 minutes. Add a little more broth and/or wine if the majority of the liquid has evaporated.
Remove lamb from the Dutch oven and place it on a cutting board. Tent with foil to keep warm. Discard rosemary.
To fully incorporate the garlic, blend the sauce in a blender and return to Dutch oven. Warm over medium heat. Add a little more wine and bring to a boil. Reduce heat and let simmer until thickened, approximately 10 minutes.
Transfer the shanks to a warm serving platter and garnish with fresh mint. Pour the sauce over the shanks or serve in your favorite gravy boat.
Serve with your choice of creamy mash or polenta, along with another glass of that rich Cab Sav. Bonza!