Recipe: Lamb shank with a glass of Diemersfontein Cabernet Sauvignon Ingredients 4 Lamb shanks 2 tablespoons olive oil 1 Large Onion, finely chopped 3 Carrots, peeled and diced 3 Celery stalks, diced 4 Cloves garlic, minced 2 cups Beef or vegetable stock 1 cup Cabernet Sauvignon 1 can Diced and peeled tomatoes 2 tsps Tomato paste 2 Sprigs fresh rosemary 2 Sprigs fresh thyme 2 Bay leaves Salt and black pepper to taste Chopped fresh parsley for garnish Method: Preheat your oven to 160°C) Season the lamb shanks generously with salt and black pepper. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the lamb shanks and sear them on all sides until nicely browned. Remove the shanks from the pot and set them aside. In the same pot, add the chopped onion, carrots, and celery. Sauté until they start to soften, about 5 minutes. Then add the minced garlic and cook for another minute. Pour in the Cabernet Sauvignon and scrape the bottom of the pot to deglaze, lifting any browned bits for extra flavor. Stir in the diced tomatoes, tomato paste, and beef or vegetable broth. Add the rosemary, thyme, and bay leaves to the pot. Bring the mixture to a simmer. Return the lamb shanks to the pot, nestling them into the liquid and vegetables. Cover the pot with a lid and transfer it to the preheated oven. Braise the lamb shanks in the oven for about 2 to 2.5 hours or until the meat is tender and almost falling off the bone. Once the lamb is done, remove the pot from the oven and skim off any excess fat from the surface. Enjoy your mouth watering Braised Lamb Shanks with Diemersfontein Cabernet Sauvignon, and savor the wonderful pairing of flavours!