Served on Pappardelle and garnished with fresh basil and pecorino shavings
(Roodeberg Red Blend)
1 kg lamb shanks or boneless
Lamb shoulder or leg cut into large cubes
60 ml seasoned flour olive oil
125 g streaky bacon, diced
1 onion, chopped
1 stalk of celery, diced
1 large carrot, diced
125 ml Roodeberg red blend
15 ml beef stock concentrate
3 garlic cloves
1 can chopped tomatoes
2 bay leaves
To serve: Pappardelle (cooked when ready to serve and tossed in olive oil) & fresh Basil Leaves
Dust lamb shanks with seasoned flour. Heat oil in a large oven proof dish and brown the meat on all sides. Set lamb aside. Sauté the bacon first, then add the onion, celery and carrot and simmer until glossy.
Add Roodeberg red wine, stock concentrate, chopped tomatoes, rosemary, garlic and bay leaves. Simmer for 2 minutes.
Add lamb back to the pot. Spoon the mixture over the lamb shanks. Cover and roast at 160°C for +- 3 hours.
Use 2 forks to pull the meat away from the bone and combine well with the mixture in the pot. Remove bones. Simmer on the stove for a few minutes and season to taste.
Serve on pappardelle and finish off with fresh basil and pecorino shavings.
(Alternatively serve the cooked tender lamb shanks with creamy polenta)