4 Lamb shanks

Carrots, roughly chopped

1 Onion, sliced

Garlic cloves, roughly chopped

2 Bay leaves

2 Sprigs rosemary

1 bottle of Grant Burge 5th Generation Cab Merlot

2 Cups beef stock

1 tablespoon brown sugar

2 teaspoons cornflour

olive oil, for cooking

salt & pepper


  • Preheat oven to 190C
  • Season the lamb shanks with salt and pepper.
  • Brown the lamb shanks on all sides in the olive oil; remove from pan, and put into a large casserole dish to keep warm.
  • Slowly cook the carrots, onions, garlic, bay leaves and rosemary until nicely coloured.
  • Pour in the red wine, beef stock, and brown sugar and stir gently bringing it to a low boil.
  • Pour the wine mixture over the lamb shanks; top up with water if needed.
  • Cover; put in oven and cook for 2 ½ ­ 3 hours until very tender.
  • Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
  • Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.

Serve up on individual plates and enjoy with a glass of Grant Burge 5th Generation Cab Merlo.