Recipe: Slow-braised springbok shanks with Babylonstoren Cabernet Sauvignon

Friday, 25 July, 2025
Babylonstoren
We're halfway through winter, and the comfort food craving is at an all-time high. Satisfy your craving with Babylonstoren's springbok shank recipe.

Babylonstoren shares a succulent recipe for slow-braised springbok shanks. Tender springbok shanks are gently braised in red wine, citrus, and rosemary until meltingly soft, then finished in the oven for a deep, caramelised crust. A spoonful of orange gremolata, parsley, and olive oil cuts through the richness beautifully.

Recipe: Slow-braised springbok shanks

Prep time: 10 minutes
Cooking time: 3 hours
Serves 2 people

Ingredients

  • 2 Tbsp (30 ml) extra virgin olive oil
  • 6 x springbok shanks, trimmed
  • salt and freshly ground black pepper
  • 1 onion, halved
    2 carrots, roughly sliced
  • 3 ribs celery, roughly sliced
  • ½ head garlic
  • 2 Tbsp (30 ml) tomato paste
  • 2 cups (500 ml) red wine
  • 2 cups (500 ml) beef or chicken stock
  • peel of 1 orange
  • 1 cup (250 ml) orange juice
  • ¼ cup (60 ml) honey
  • 2 Tbsp (30 ml) vinegar
  • 4 sprigs rosemary

For the gremolata

  • grated zest and juice of 1 orange
  • large handful parsley, chopped
  • 1 small clove garlic, finely chopped
  • 2 Tbsp (30 ml) extra virgin olive oil

Method

  1. Preheat oven to 160°C.
  2. Heat half of the oil in a large frying pan over high heat. Season springbok shanks well with salt and pepper and cook, in batches, for 2–3 min on each side or until browned. Place in a medium roasting tray and set aside.
  3. Wipe out the frying pan and add the remaining oil. Cook the onions, carrots, celery and garlic until golden. Add the tomato paste and cook for another 1–2 min.
  4. Deglaze the pan with wine and cook for 4–5 min or until the alcohol is cooked out.
  5. Add the stock, orange peel and juice, honey, vinegar and herbs, and bring to a simmer. Pour over lamb shanks and cover tightly with foil. Braise for 2½ hours or until meat is tender.
  6. Increase heat to 220°C. Remove foil and cook for 30 min or until browned.
  7. While the shanks are braising, make the gremolata: combine orange zest and juice, parsley, garlic and olive oil. Season to taste.
  8. Serve lamb shanks with gremolata and pair it with a bottle of Babylonstoren Cabernet Sauvignon 2023.

Click HERE to shop the Babylonstoren Cabernet Sauvignon 2023.