Supplied by Sarah Greig, Cellar Door Manager
Bay of Shoals Wines
Sarah says “I use a beautiful soft, velvety red wine from Bay of Shoals, our 2019 Cabernet Sauvignon, with notes of plum and blackcurrants, making sure that I enjoy a glass or two whilst the dish is slowly cooking away!“
Ingredients
- 1kg half leg of lamb (bone in or boneless, or equivalent amount of lamb shanks)
- 1 tbsp olive oil
- 2 carrots chopped roughly
- 1 large onion chopped roughly, I also add half a leek if I have one
- 3 cloves garlic
- 1 ½ cups dry, soft red wine - our Bay of Shoals Cabernet Merlot or a Cabernet Sauvignon works well
- Generous dash of port
- 1 beef stock cube/paste
- 1 tbsp tomato paste
- Freshly diced rosemary or thyme
- Salt and pepper
- 2 bay leaves
- 1 tbsp corn starch/cornflour (enough to thicken)
- Sour cream
- Toasted almonds
Instructions
- Pat the leg of lamb dry with paper towel, then season generously with salt and pepper. Heat 1 tbsp of olive oil in a large frying pan and brown the lamb all over. Transfer to a slow cooker.
- To the same pan, add the chopped onion and diced carrot, cook for 5 minutes over low heat, then add the sliced garlic and cook briefly for a few seconds to avoid burning.
- Deglaze the pan with the red wine and scrape the bottom to release the caramelised bits into the sauce. Add the beef stock, tomato paste and rosemary and stir to combine then take off the heat.
- Pour the mixture over the lamb together with the bay leaves, and cook on Low for 8 hours or on high for 6 hours.
- Remove the meat from the slow cooker and keep it warm. Add the corn starch a small amount of water before adding to the pan juice and simmer until thickened. Gently pull the lamb apart with two forks into large chunks before serving with the red wine sauce.
- To finish the dish off, I love to add a large dollop of sour cream and a sprinkle of toasted almonds over the lamb.
