Slow Cooked Lamb Shanks
Melt-in-your-mouth lamb shanks cooked in a homemade Winter vegetable and herbs stock, with a sautée of dried stone fruits and a fresh mint pesto drizzled on top. We cannot think of a better pairing for this dish than our award-winning Syrah. The playful and enticing aromas of red berries and spicy floral notes in the well-balanced bottling earned our 2019 Syrah Estate Editor's Choice, and 91 Points by Wine Enthusiast. Impress your party guests and save the best for last!
Bring all ingredients to boil and simmer for 2-3 hours. In a separate pot, begin reducing 3 cups of Sunstone Syrah and then slowly add the strained stock into the port reduction. Rub the lamb with the season mixtures and refrigerate for 12-24 hours.
In a separate pan, add stock reduction and slow cook at 275 for 3 hours. Reduce heat to 250 degrees, and cook for another 2-3 hours, basting every 45 minutes. Flip lamb 2-3 times during slow cooking.
Add pesto topping ingredients into a food processor and purée until smooth. In another pan, sauté mushroom and dried fruit mixture along with herbs and spices, until tender. When ready to serve, add a layer of sauté mixture to the plate, and then add lame over the sauté and top with mint pesto.
Ingredients
Directions
Bring all ingredients to boil and simmer for 2-3 hours. In a separate pot, begin reducing 3 cups of Sunstone Syrah and then slowly add the strained stock into the port reduction. Rub the lamb with the season mixtures and refrigerate for 12-24 hours.
In a separate pan, add stock reduction and slow cook at 275 for 3 hours. Reduce heat to 250 degrees, and cook for another 2-3 hours, basting every 45 minutes. Flip lamb 2-3 times during slow cooking.
Add pesto topping ingredients into a food processor and purée until smooth. In another pan, sauté mushroom and dried fruit mixture along with herbs and spices, until tender. When ready to serve, add a layer of sauté mixture to the plate, and then add lame over the sauté and top with mint pesto.