- 500 grams boneless lamb (cut into 5cm chunks)
- 1 large onion, finely chopped
- 1 stick of celery, finely chopped
- 4 cloves of garlic, minced
- 1 can of diced tomatoes
- 2 tbsp tomato purée
- 1 cup beef or chicken stock (or 1 stock cube dissolved in 1 cup of hot water)
- 1 packet Esk Valley + Wild Fennel Co. mint – cumin – ginger seasoning
- 1 glass Esk Valley Artisanal Syrah or Esk Valley Artisanal or Estate red wine of choice
- 3 sprigs of thyme
- 1 sprig of rosemary
- 2 tbsp olive oil
- Salt, to taste
Heat oil in a large heavy-bottomed pot and brown the lamb pieces on all sides. Once done, remove and set aside.
Add the onions, celery and garlic to the same pot and cook for 7-10 minutes until nicely browned. Pour the red wine in and cook for 1 minute. Add the tomatoes, tomato purée, thyme, rosemary, stock and the Esk Valley + Wild Fennel Co. mint – cumin – ginger seasoning. Return the lamb to the pot and stir well. Cover with a lid and cook on a low flame for 1-1 and a half hours, stirring occasionally, and checking a few times in between to make sure it’s not catching at the bottom.
Once the lamb is completely cooked, you should be able to flake it with a fork. Set it to one side to cool slightly. Remove the pieces of lamb from the pot and transfer to a bowl. Using your fingers, coarsely shred the lamb. Return to the pot and cook for a further 10 minutes on a low flame until you get the right consistency. Add a little stock or water if it appears a little dry. Add a little salt to taste if needed.
Serve simply with a kumara mash and good hearty sourdough
Best paired with:
- Esk Valley Artisanal Syrah
- Valley Artisanal Malbec Merlot Cabernet Sauvignon
- Esk Valley Artisanal Grenache
- Esk Valley Artisanal Tempranillo
- Esk Valley Estate Merlot Cabernet Sauvignon Malbec