Duke Cabernet Sauvignon with lamb shank

Slow-cooked lamb shank

Cabernet Sauvignon

Serves 4

Chef Mariza de Jager


  • 3 Tbsp oil

  • 4 lamb shanks

  • 1 red onion finely chopped

  • 4 garlic cloves thinly sliced

  • 2 teaspoons tomato paste

  • 1 x 400g can chopped tomatoes

  • 1 onion quartered

  • 6 garlic cloves skin on

  • 2 sprigs fresh rosemary

  • 1 cup Duke Cabernet Sauvignon

  • 1 cup beef/lamb stock

  • salt & pepper to taste


  1. Pre-heat the oven to 160°C.
  2. Warm up a heavy bottom pot and add 3 Tbsp oil.
  3. Place the lamb shanks in pot and fry on all sides until browned, remove from pot and place in oven-proof dish.

  4. Add chopped red onion and garlic to pot and fry until browned and translucent.

  5. Add tomato paste and chopped tomatoes to onion and bring to a boil. Season with salt and pepper.

  6. Add the quartered onion, garlic cloves, rosemary, red wine, stock and tomato mixture from the pot to the oven-proof dish with the lamb shank. Season to taste and cover with foil / lid.

  7. Place in the oven and allow to roast slowly for 3-4 hours until the lamb is tender and falling off the bone.

    Serve with creamy mashed potatoes, oven-roasted vegetables and a glass of DUKE Cabernet Sauvignon.