Asian style slow cooked lamb shanks paired with Arnim family reserve

Asian style slow cooked lamb shanks

Asian style slow cooked lamb shanks paired with Arnim family reserve

This Asian - style slow cooked lamb shank dish is a showstopper comfort food cravings are made of...

Great for a cozy dinner and a great alternative to roast lamb, this dish is the epitome of hearty winter comfort food. Our iconic Arnim Family Réserve is a match made in heaven with the combination of Asian-inspired five sauces and served with creamy mashed potatoes and cooked greens such as bok choi, tender stem broccoli or green beans.

Haute Cabriere Arnim Family Reserve wine paired with recipe


At Haute Cabrière, the von Arnim family specialises in wines created from Chardonnay and Pinot Noir grape varietals. This wine pays tribute to the versatility and history of Pinot Noir. A pioneering blend with rich colour and intense red fruit and spice on the nose followed by hints of cedar from the 18 months in French oak barrels. The palate is layered with well-balanced tannins.


  • 4 large lamb shanks or 6 small ones
  • Olive oil
  • 1 onion, dice
  • 2 star anise pods
  • ½ tsp five spice
  • 1Tbs flour
  • 500ml beef stock
  • 1 Tbsp finely grated fresh ginger
  • 1 Tbs minced garlic (about 3–4 cloves)
  • 4 Tbsp honey (or brown sugar)
  • 4 Tbsp soy sauce
  • Juice from 1 orange (about 80ml)
  • Pinch of chilli (or more if you like heat


Step 1 |Preheat the oven to 170C.

Step 2|Heat a glug of olive oil in a lidded oven-proof casserole or non-stick frying pan. Season the lamb shanks with salt and pepper and brown on all sides until golden. Remove and set aside.

Step 3|Wipe the pan to remove any burned bits and excess oil

Step 4|Heat another glug of olive oil (about 2 Tbsp) in the pan and sauté the onions until translucent–about 4 minutes. Add the five spices and cook until fragrant.

Step 5|Mix the stock, ginger, garlic, honey, and soy in a jug. Juice the orange.

Step 6|Add the flour to the onions and five spices and cook until thickened. Add ¼ of the stock mix to deglaze and stir until thickened. Slowly add the rest of the stock and then the orange juice.

Step 7|Add the lamb shanks pack into the pan with the meaty side submerged in the liquid and put a Iid on the pot (or transfer to a casserole dish and seal with foil). Bake in the oven for 1.5–2 hours depending on the size of the shanks. Small shanks will be falling off the bone ready at around 1.5 hours. Check and just keep cooking until this stage.

Step 8|Serve with mashed potatoes and cooked greens such as bok choi, tender stem broccoli or green beans.

*add 2 tsp of wasabi to your mashed potatoes to make wasabi mash

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