I N G R E D I E N T S

• 4 lamb shanks

• 2 tablespoons Olive Oil

• 1 Spanish onion, chopped

• 2 carrots, chopped

• 1 celery rib, chopped

• 5 to 7 mini potatoes, halved

• 4 cloves garlic, crushed

• 1 bottle of Crushed Tomatoes

• 2 cups Teperberg Dry Red Wine

• 1 cup chicken stock

• 2 bay leaves

• 1 sprig rosemary

• 1 sprig of fresh oregano

• 1 sprig of fresh thyme

• Kosher Salt and pepper, to taste

D I R E C T I O N S

1. Preheat the oven to 160°C. Heat Olive Oil in a Dutch oven and brown the lamb shanks on all sides. Remove the lamb from the pot.
2. In the same pot, add the chopped onion, carrots, celery, and crushed garlic. Sauté for 5-10 minutes on a medium flame, allowing the flavours to blend.
3. Return the lamb shanks to the pot. Add Crushed Tomatoes, Teperberg dry red wine, chicken stock, bay leaves, rosemary, oregano, and thyme. Season with salt and pepper.
4. Lower the heat to a simmer, cover the pot, and transfer it to the preheated oven. Let it braise for 3-4 hours until the lamb is tender and juicy.
5. Once done, strain the sauce and plate the lamb with the veggies. Pour some of the strained sauce over the lamb for a burst of flavour.

Get ready to savour the richness of this dish, where tender lamb and hearty vegetables create a harmonious culinary symphony. Serve with love and enjoy an unforgettable kosher dining experience. 🍽️✨