Braised Tasman lamb shank, red wine, spice & silver beet:
6 lamb shanks
200 g seasoned flour
500 g Italian chopped tomatoes
300 g cooked chickpeas
500ml Mahana pinot noir
1 large brown onion
1 carrot
1 celery stick
1 litre beef stock
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp black peppercorns
1 cinnamon quill
1 bunch silver beet
extra virgin olive oil
flakey sea salt

Dice all the vegetables into 1 cm cubes and in a large pot begin to gently sweat. Place all the whole spices into a pan and toast over a low heat until fragrant. Crush spices completely using a spice grinder or pestle and mortar, then add to the vegetables in the pot.

Trim off any excess fat from the shanks then roll and coat in the seasoned flour. Heat olive oil in a large pan and brown the shanks all over completely. Place browned shanks into the pot as well and then pour in the wine, beef stock and chopped tomatoes. Cover and simmer over a low heat until the lamb falls off the bone (approximately 3 hours). Stir the sauce and shanks periodically during the cooking time to ensure it doesn’t stick and burn to the bottom of the pot.

Remove the shanks from the sauce and set aside. Bring the sauce back to a simmer and add the cooked chickpeas. Using a ladle, skim off any fat that has risen to the surface. Reduce down to a desirable sauce consistency. Taste and correct seasoning. Return shanks to the finished sauce.

In a large pot of boiling, salted water, quickly blanch the silver beet. Drain off excess water and than sauté quickly in a hot pan with the extra virgin olive oil. Season with salt and pepper. Serve with the warm shanks.