To celebrate the famous Hunter Valley Wine & Food Month we’re sharing this delicious local recipe!
This June, Australia’s favourite and oldest wine and food region will open its spectacular arms and warmly welcome you to dine, wine, learn, play, taste and stay as you get up close and personal with the very best of the Hunter’s renowned winemakers and chefs during a month-long series of over 60 decadent activities.... Read more.
Marinate the lamb overnight with the garlic, herbs and red wine.
Pre heat the oven to 140c, place the drained shanks in a heavy pot with a lid, brown for 10 minutes, then add the saved red wine, bay leaves and the lamb stock.
Cook, covered for at least 2 hours, they are ready when the bones moves freely in the shank.
Leave over night in the liquid,. The next day scrape off the fat and slowly reheat.
Serve with some roast chats and a great bottle of Best of Vintage
Nutritional analysis per serving (24 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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