Warm up with Slow-Braised Karoo Lamb Shank from Spier Wine Farm

One of the reasons we love Spier Wine Farm so much is because they don’t just produce amazing wine, they also tell you how to best pair it with delicious meals.

Like their award winning bouquets, they churn out some tasty recipes too. In signature Spier style, here is a scrumptious winter warmer recipe of slow-braised Karoo lamb shank, which they advise we pair with Spier Block 3, a wine perfumed with dark fruits and mulberry, followed by spicy black pepper and coriander.

Enjoy and don’t forget the wine!


(serves 4-6)


  • 30 ml (2 tablespoons) vegetable oil
  • 4 medium-large lamb shanks, trimmed of excess fat
  • 1 large white onion, diced
  • 2 large carrots, peeled & finely chopped
  • 6 garlic cloves, finely grated
  • salt and freshly ground black pepper, to taste
  • 500 ml (2 cups) beef stock
  • 375 ml (1,5 cups) red wine
  • 4 large tomatoes, chopped
  • 30 ml (2 tablespoons) tomato paste
  • 4 sprigs rosemary
  • 4 sprigs thyme
  • 5 bay leaves


  1. Preheat the oven to 160 °C. Heat the oil in a large, wide oven-proof pot over medium-high heat.
  2. Brown the shanks on all sides, then remove from pot and set aside.
  3. Add the onions and carrots to the pot and fry over medium heat until softened, then add garlic and cook for one minute.
  4. Return the shanks to the pot and season generously with salt and pepper.
  5. Add stock, wine, chopped tomatoes, paste and herbs.
  6. Bring to a simmer, then cover the pot with a lid.
  7. Transfer to the oven, then cook for 2 ½ – 3 hours, or until the meat starts falling off the bone.
  8. Remove shanks from pot and set aside.
  9. Discard the bay leaves and herbs from the sauce and place pot onto stove.
  10. Simmer sauce over medium heat until thickened to your desired consistency.
  11. Add the shanks and serve warm with (optionally) herbed pap and vegetables, and a glass of Spier Creative Block 3.

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