Lamb stew and Boland Cellar Shiraz

If you are a fan of boeuf bourguignon (beef braised in red wine) or coq au vin (poultry prepared in the same style), this delicious winter wine and lamb recipe will certainly hit the spot!

Ingredients:
• Whole lamb’s neck (ask your butcher to divide each piece in half)
• 30ml olive oil
• Ground salt and black pepper
• 1kg pickeled onions, whole and peeled
• 1 x 250g pack streaky bacon, chopped
• 30ml tomato paste
• 30ml cake flour
• A few fresh sprigs rosemary
• 500ml *Boland Cellar Reserve No.1 Shiraz OR Talent & Terroir Shiraz OR One Formation Shiraz Grenache Viognier
• 1 x 250g pack button mushrooms

Method:
1. Heat the oil in a medium to large, heavy pot
2. Season the meat with salt and pepper before browning each piece on high heat
3. Remove the meat from the pot and turn down the heat to medium
4. Add the bacon, pickled onions and two sprigs rosemary to the same pot and cook until golden brown
5. Add the tomato paste and flour. Stir for a few seconds
6. Add the wine and stir well. Return the meat to the pot and press under the mixture before the food starts to simmer. Place the lid on the pot and cook for approximately two hours until soft. Check-in every 30 minutes to ensure the bottom of the pot doesn’t burn – turn down the heat if necessary. Turn the meat halfway through cooking time
7. Add the mushrooms and press under the sauce. Cook for a further 10 minutes until the meat starts to fall off the bone

*Serve immediately with mashed potatoes and fresh parsley

Recipe credit: Ilse van der Merwe (www.diekosvos.co.za/www.thefoodfox.com)