Cabernet Shiraz Mataro + Braised Lamb

Prep Time
30 minutes
Cook Time
3 hours

 Braised Lamb

Step 1

In a Dutch oven, season the lamb shanks with salt, pepper, and oregano.

Step 2

Sear lamb on all sides with extra virgin olive oil. Set aside.

Step 3

Sauté the onion, mushrooms, celery stalks, carrots, and garlic cloves in olive oil.

Step 4

Add the tomato paste.

Step 5

Pour in the Cabernet Shiraz Mataro. Allow veggies to absorb the wine.

Step 6

Pour in the beef stock, scraping and mixing in the flavourful bits on the bottom of the pot.

Step 7

Place the lamb back into the Dutch oven with rosemary, thyme, bay leaves, and parsley.

Step 8

Turn up the heat to bring to a simmer and once its boiling, lower the heat and cover the pot.

Step 9

Cook for 2 to 3 hours (while rotating the lamb in between), or until the meat is falling off the bone.

Step 10

Serve atop mashed potato and enjoy with a glass of Cabernet Shiraz Mataro!



Cabernet Shiraz Mataro


  • 4 lamb shanks
  • 1 onion
  • 2 celery stalks
  • 2 medium carrots
  • 3 garlic cloves
  • 2 tablespoons tomato paste
  • 2-3 cups beef stock
  • Rosemary bunch
  • Thyme bunch
  • Parsley bunch
  • 3 Bay leaves
  • 1 teaspoon oregano
  • Extra virgin olive oil
  • Salt and pepper to taste

In this recipe

Cabernet Shiraz Mataro

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