To celebrate the famous Hunter Valley Wine & Food Month we’re sharing this delicious local recipe!

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  • 8 x Hind quarter lamb shanks

  • 1 sprig rosemary chopped

  • ½ bunch thyme chopped

  • 8 clove garlic, finely chopped

  • 2 litres of lamb stock

  • 100 grams sliced eschallots

  • ½ bottle of good red wine

  • 20 ml olive oil

  • 1 cup chopped flat leaf parsley

  • 3 bay leaves


  • 1.

    Marinate the lamb overnight with the garlic, herbs and red wine.

  • 2.

    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.

  • 3.

    Cook, covered for at least 2 hours, they are ready when the bones moves freely in the shank.

  • 4.

    Leave over night in the liquid,. The next day scrape off the fat and slowly reheat.

  • 5.

    Serve with some roast chats and a great bottle of Best of Vintage

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 351kj
  • Fat Total 21g
  • Saturated Fat 9g
  • Protein 29g
  • Carbohydrate 2g
  • Sugar 0g
  • Sodium 283mg

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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