Lamb Shank is a champion of South African cuisine, so it was the perfect choice for our pairing with the 5-Star John Platter Guide winning Radford Dale Black Rock. Just like this Swartland blend, the dish has perfectly balanced flavours, including a few of the more exotic notes of Star Anise and Fennel. All working in harmony.

We love: The lamb is soft and delicious, but bursting with flavours and textures for you to explore as you dine. Just like the 5-Star wine!

Alternative pairings: You can also enjoy it with other fine blends like Kronendal Mirari or Amani I am 1.

Braised Lamb Shanks

With seared carrots & mashed potatoes

Carrots & Mash
4-8 carrots
4-6 Potatoes
30ml Butter
Milk (a splash)
20ml Vegetable Oil


Peel the carrots then cut into chunks. Place the carrots in a pot filled with boiling water until soft, approx. 10 minutes.

Peel and boil the potatoes until soft. Remove from heat and drain the water. Add the butter and a splash of milk and mash until fine (alternatively use a blender).

Heat vegetable oil in a pan and sear the carrots until a nice brown colour appears.

Lamb Shanks
4 lamb shanks
750ml good lamb stock
30ml Vegetable Oil
300ml Black Rock (or any good red wine)
2 Onions, peeled and quartered
1 Butternut, peeled and deseeded, cut into chunks
8 Cherry Tomatoes, quartered
2 Celery stalks, leaves removed and stalks roughly chopped
4 Cloves Garlic, peeled and minced
30ml Coriander seeds
30ml Fennel seeds
2 Bay Leaves
2 Star Anise
Salt & Pepper for seasoning

Pre heat the oven to 170 C.

Gently dry toast coriander and fennel seeds in a pan for 2-3 minutes, stirring constantly. Grind toasted seeds into a fine powder.

Heat the vegetable oil on a medium heat in a large pan, and brown the lamb shanks on all sides for approx. 8 minutes. Transfer browned shanks into a casserole dish.

In the same pan cook the onions, garlic and celery for 2 minutes and then add to the casserole dish with the lamb.

Add the remaining ingredients, including the wine, except the butternut and tomatoes.

Place the casserole dish on the stove and bring to a boil. Reduce the heat, cover and place into the oven for 2 ½ to 3 hours (the meat should fall away from the bone).

½ an hour before the end of the oven time add the butternut and tomatoes. Mix well.

Remove the Star anise before serving.

To Serve

Place a portion of mashed potatoes on the plate, and the Lamb Shank on top of that.

Place a few pieces of seared carrot around the edges.

Drizzle dish juices over all.