8 x Hind quarter lamb shanks
1 sprig rosemary chopped
½ bunch thyme chopped
8 clove garlic, finely chopped
2 litres of lamb stock
100 grams sliced eschallots
½ bottle of good red wine
20 ml olive oil
1 cup chopped flat leaf parsley
3 bay leaves
Marinate the lamb overnight with the garlic, herbs and red wine.
Pre heat the oven to 140c, place the drained shanks in a heavy pot with a lid, brown for 10 minutes, then add the saved red wine, bay leaves and the lamb stock.
Cook, covered for at least 2 hours, they are ready when the bones moves freely in the shank.
Leave over night in the liquid,. The next day scrape off the fat and slowly reheat.
Serve with some roast chats and a great bottle of Best of Vintage
This June, Australia's favourite and oldest wine and food region will open its spectacular arms and warmly welcome you to dine, wine, learn, play, taste and stay as you get up close and personal with the very best of the Hunter's renowned winemakers and chefs during a month-long series of over 60 decadent activities.