Welgegund Heritage Wines’ winemaker, Friedrich Kühne shares his recipe for Lamb Shanks. Pair with Welgegund Heritage Wines’ Providence 2015.
Winter’s almost over and spring is in the air! However there is still time to indulge in the cosy comforts of winter and to tuck into a hearty winter dish, served with a prized red wine to warm your heart and soul.
We share with you Welgegund Heritage Wines’ winemaker, Friedrich Kühne’s recipe for Lamb Shanks. Enjoy with the Welgegund Heritage Wines Providence 2015, a fruit-driven Rhône-style blend.
Friedrich’s Oven-Baked Lamb Shanks
“I roughly chopped up shallots, leeks, fennel bulbs, celery, carrots and garlic, placed them in a hot pan along with our Welgegund Extra Virgin Cold-Pressed Olive Oil and fresh rosemary and sautéed them until the aromas began to release. I then browned the lamb shanks on all sides in the fragrant sauce, before adding grated fresh ginger, chopped anchovy fillets and a dash or two of soya and oyster sauce.
When the meat was well sautéed, I poured some Providence over the meat and gently simmered the sauce to reduce, thicken and concentrate the flavours. Once the sauce was slightly thickened, I added paprika, tomato paste, roughly chopped aubergine chunks and some vegetable stock and transferred the mix into an oven proof ceramic dish, which I baked in a preheated oven (160°) for 3 hours.
While the lamb shanks were basting, I blanched some baby carrots and drizzled them with olive oil. Before serving the lamb shanks, I placed the carrots on top of the dish to add fresh, crispy sweet character and to add colour to the dish. To finish it off I added grated lemon zest to lift all the flavours.
The result is a delicious and flavourful dish with the tender meat practically falling off the bone. It is the ultimate comfort food and pairs perfectly with the Welgegund Providence.”
Welgegund Heritage Wines’ Providence 2015 is a fruit-driven Rhône-style blend of Syrah, Cinsault and Carignan. The best fruit from each vineyard was hand-selected and all cultivars were fermented separately. The grapes were cold soaked prior to fermentation, extracting colour early. Fermentation was in open fermenters with three punch downs a day. To respect the flavours of the fruits, only 30% of the wine was aged in new French oak. The wine was bottled in November 2016.
A brilliant, bright wine with fresh, red plum colours. Its displays complex aromas of mulberries, blackberries and black cherries but also shows red cranberries, cloves, nutmeg and a hint of pepper. The tannins are soft and extremely silky.