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Ingredients:
4 lamb shanks
½ cup red wine
2 tbs extra virgin olive oil
2 tbs rosemary, chopped
3 cloves garlic, finely sliced
ground black pepper
300 g potatoes, peeled and quartered
250 g butternat squash, peeled and roughly chopped
2 tbs olive oil, extra
Sea salt
½ cup parsley leaves, roughly chopped to garnish
Method:
1. Place shanks, wine, oil, rosemary, garlic and the pepper together in a snap-lock bag tossing together until well coated. Place in refrigerator and marinate for 3-4 hours or overnight.
2. Preheat oven to 180°C (160°C fan-forced).
3. Toss potato and pumpkin in extra olive oil and season lightly.
4. Place lamb and marinade in a large baking paper lined roasting tin. Place in preheated oven and cook (2- 2½ hours) turning 2-3 times, until lamb is tender. After the first hour of cooking time, add vegetables, either, scattering them around the shanks or placing them in another tray. Roast in oven, along with the shanks remaining (1-1½ hours) cooking time. Turn vegetables 1-2 times and cook until golden.
5. Remove from oven when done and rest (6-8 minutes) before serving; scatter with parsley and serve with roasted vegetables.
Enjoy!
Recommended wine:
Silver Oak Napa Valley Cabernet Sauvignon (2005)
2005 Napa Valley, a blend of wine from several selected vineyards in the appellation, is 80% Cabernet Sauvignon, 10% Merlot, 7% Cabernet Franc and 3% Petit Verdot. We blended the vineyard lots in early 2006 and transferred the wine to 100% new American oak barrels for aging.
The wine was then aged in barrel for approximately 25 months and another 20 months in bottle to harmonize its components before release.
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