Karoo lamb shanks with creamy samp recipe by Kevin Grant paired with Ataraxia Serenity wine.
Ingredients
olive oil
6 Karoo lamb shanks
1 onion, chopped
2 cloves garlic, chopped
2 large sticks celery, coarsely chopped
750 ml red wine (Ataraxia Serenity)
250 ml heated beef stock
4 large carrots, coarsely chopped
2 sprigs of fresh rosemary
4 whole cloves
2 bay leaves
50 ml moskonfyt [grape syrup]
15 ml freshly squeezed lemon juice
zest of ½ lemon
10 ml brown treacle sugar
10 ml coarse salt
freshly ground black pepper
cornflour for thickening
Creamy Samp
250 ml samp (mielierys)
500 ml fresh cream
1 sprig of fresh rosemary
a knob of butter
salt and freshly ground black pepper
Recipe
Serves 6
Preheat the oven to 180 °C.
Heat the oil in a large, flat-bottomed cast-iron pot and brown the lamb shanks. Remove and set aside. In the same pot, saute the onion, garlic and celery. Return the shanks to the pot and add red wine and stock. Then add the carrots, rosemary, cloves, bay leaves, moskonfyt, lemon juice, zest and brown sugar. Season with salt and pepper.
Cook slowly in the oven for 3-4 hours, or until tender. If necessary, thicken the sauce with a little cornflour,
While the shanks are cooking, soak the samp in water for about 2½ hours. Drain and boil in fresh water umil · son, Add the cream and rosemary. Cook for a couple more minutes to allow the rosemary flavour to infuse. Add a knob of butter and season to taste. Leave to stand for a further 5-10 minutes before serving with the shanks.
Wine Pairing
Ataraxia Serenity
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