A hearty hug on a plate and a glass that matches it sip for sip.
Nothing says “comfort” quite like a glass of red and a home-cooked meal that’s been waiting patiently on the stove. When paired with our Spier Creative Block 5, this braised lamb shank delivers exactly that – slow-cooked for hours in a rich tomato-based sauce until the meat melts off the bone with a cosy, moreish richness. A minted gremolata brings fresh lift and balance, cutting through the lamb’s richness with every bite.
The 2022 Spier Creative Block 5 is a red blend comprising of 50% Cabernet Sauvignon, with the rest of the blend being made up of Merlot, Cabernet Franc, Petit Verdot, and Malbec. With aromas of blackberry, cherry, and blackcurrant, complemented by hints of cedar, dark chocolate, and fennel, it has the structure and intensity to pair well with lamb. Its dense tannins and vibrant palate mirror the dish’s layers of flavour, while a polished finish brings everything together with poise. Whether shared among family or saved for special occasions, it’s a pairing that adds warmth, richness, and a touch of theatre to the table.
Recipe: Slow braised lamb shank with minted gremolata
(Serves 4)
Ingredients
- 45 ml (3 tablespoons) olive oil
- 4 medium lamb shanks (whole)
- salt and pepper, to taste
- 1 large white onion, diced
- 3 garlic cloves, finely sliced
- salt and freshly ground black pepper, to taste
- 250 ml (1 cup) red wine
- 1 x 400 g can chopped tomatoes
- 30 ml (2 tablespoons) tomato paste
- 5 ml smoked paprika (or regular paprika)
- 375-500 ml (1,5-2 cups) beef stock
- 4 sprigs rosemary, leaves chopped (stalks discarded)
- 1 bay leaf
For the gremolata
- a handful of fresh mint leaves, finely chopped
- a handful of fresh parsley, finely chopped
- finely grated zest of 1 lemon
- 1 garlic clove, finely grated (optional)
Method
Prepare the gremolata: Mix all the ingredients together in a small mixing bowl. Serve with the cooked shanks. Tip: Can be made a few hours in advance. Keep covered.
Prepare the shanks: Preheat oven to 160°C. Heat the oil in a 26-28cm low casserole (oven safe, with lid) over medium-high heat. Brown the shanks on both sides, seasoning with salt and pepper, then remove from the pot and set aside. Add the chopped onion to the pot and fry over medium heat until softened, then add the garlic and cook for one minute. Add the wine, chopped tomatoes, paste and paprika, stirring wel. Add half the stock and bay leaf, stir, and return the shanks to the liquid.
If the pot can take more liquid at this stage (depending on the size of the shanks and the pot), add the remaining stock. Bring to a simmer, then cover the pot with a lid and transfer to the oven.
Cook for 3 hours, or until the meat is tender enough to easily come from the bone. Serve warm with your choice of mashed potatoes, soft polenta, pap or rice, scattered with gremolata.