A Grand Winter Finale

Welgegund Heritage Wines’ winemaker, Friedrich Kühne shares his recipe for Lamb Shanks to enjoy with the Welgegund Heritage Wines Providence 2015.


Winter’s almost over, Spring is in the air! But there is still time to indulge in the cosy comforts of winter – to tuck into your favourite hearty winter dish served with a prized red wine to warm your heart and soul.

These are the thoughts of Welgegund Heritage Wines’ winemaker, Friedrich Kühne, who is sharing his recipe for Lamb Shanks to 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 some 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. Then I added paprika, tomato paste, aubergine chunks and some vegetable stock.

I transferred the mix into an oven proof ceramic dish and placed it in the preheated oven (160°) for 3 hours.

I then blanched some baby carrots, drizzled them with olive oil and placed on top of the dish to add fresh, crispy sweet characters and colour to the dish.

To finish it off I added grated lemon zest to lift all the flavours of the dish.

The result is a delicious wonderfully flavoured dish with the tender meat practically falling off the bone, the ultimate comfort food, that pairs perfectly with the Welgegund Providence.”

Welgegund Heritage Wines Providence 2015 is a fruit-driven Rhône-style blend of 60% shiraz, 30% cinsaut (1974 heritage vineyard) and 10% carignan from the best fruit in selected vineyards – all dryland bush vine, giving concentrated colours and aroma. All cultivars were fermented separately and spent 16 months in 95% French and 5% American oak. Only 30% new oak was utilized, respecting the fruit and the unique character of each cultivar.

The shiraz provides tremendous body and structure, adding dark fruit and spice while the cinsaut component adds plenty of red fruit, freshness and youth. The carignan contributes to the enjoyable and lengthy end to the wine. This wine is predominantly fruit driven with undertones of subtle oak. Complex dark fruit (mulberry, blackberry and black cherry) as well as some red cranberry fruit notes are complemented by cloves, nutmeg and a hint of pepper. The tannins are soft and extremely silky. Drink now, with further ageing beneficial.