Recipe: Provençal lamb shanks with green olives and artichokes with Cathedral Cellar Triptych

Most lamb shank recipes call for red wine, however, Cathedral Cellar's version is cooked with white wine and herbs which makes for a lighter and more flavourful sauce. The added orange juice and zest works well with this dish and creates magic with the artichokes and green olives. Serve with soft buttery polenta and some Cathedral Cellar Triptych. This layered and sophisticated red blend consists of Cabernet Sauvignon, Shiraz, Malbec, Petit Verdot, and Durif.

Recipe: Provençal lamb shanks with green olives and artichokes

Prep time: 20 minutes

Cooking time: 3 - 4 hours

Reducing time: 30 - 45 min

Oven temperature: 150 degrees Celsius

Serves: 6 people

Ingredients

• Lamb shanks
• Some flour, salt and pepper butter and Willow creek Mission olive oil for frying
• 4 onions, peeled and chopped
• 6 garlic cloves, peeled and chopped
• 1 carrot, peeled and cubed
• 1 celery stalk, chopped
• 1 leek, washed and chopped
• 100g tomato paste
• 1 bottle (750ml) white wine
• 1 liter prepared chicken or lamb stock
• handful of rosemary, thyme, marjoram or oregano
• 1 tin chopped tomato
• 15ml paprika
• 4 bay leaves
• zest and juice of 2 oranges
• 2 tins artichokes, drained and quartered
• 100g green olives
• Salt and pepper to taste

Method

1. Dust the lamb shanks in some flour, salt and pepper.
2. Heat butter and olive oil in a large frying pan and fry the shanks until golden brown.
3. Remove from the pan and fry the onion, garlic, carrot, celery and leek until browned.
4. You can add more butter and olive oil if needed.
5. Add the tomato paste and fry for 5 minutes.
6. Add the wine, stock, herbs, chopped tomato, paprika, bay leaves and lamb shanks and bring to a slow boil.
7. Cover and place in the oven for 3 - 4 hours or until the meat is soft.
8. Once done, remove the meat from the sauce, place back onto the stove and add the orange juice and zest, artichokes and green olives.
9. Reduce the sauce slowly over medium heat for about 30 to 45 minutes and season to taste.
10. Add the meat back to the sauce for a further 15 minutes and serve with mashed potatoes or creamy polenta.