Hearty, aromatic and perfect for cold winter days
Wine with food shows a combination of Mediterranean spice and wintery down-to-earthness. The braised lamb shank is slowly cooked in a rich stock until the meat is falling off the bone and tender as butter. Fresh rosemary, thyme and a hint of garlic add Mediterranean depth to the dish, while the root vegetables provide balance with their earthy aromas. This hearty dish is a feast for the nose and palate – a classic braised dish that becomes an elegant meal when paired with the right wine. Ideal for enjoyable evenings where wine and food come together in perfect harmony.
Ideal wine accompaniment: Shiraz Barossa Valley (Australia)
The Shiraz Barossa Valley from Australia is a powerful, warm red wine with intense aromas of black berries, pepper and cloves. Its fullness and velvety tannins go perfectly with braised lamb. The sweetness of the roasted root vegetables harmonizes with the ripe fruit of the wine, while the spicy rosemary notes find an echo in the glass. The wine has enough structure to stand up to the intense meat, yet remains supple and elegant. Its dense texture and long, spicy finish make it the ideal companion for this winter specialty – powerful, aromatic and harmonious at the same time.
Further wine recommendations for this dish
Rhone Valley Syrah AOC (France)
This Syrah from the northern Rhône Valley brings notes of black olive, pepper and violet, which blend wonderfully with the spice of the lamb ragout. Its elegant acidity structure provides freshness and highlights the sweet roasted notes of the root vegetables. The fine tannin frame supports the tender meat without overpowering it. In combination with rosemary and thyme, the wine develops an authentic French depth – classic, harmonious and noble.
Chianti Classico DOCG (Tuscany, Italy)
A Chianti Classico DOCG with its lively acidity and cherry aromas provides a Mediterranean connection to braised lamb. The herbal, spicy notes and subtle wood spice of the wine harmonize perfectly with rosemary and garlic. The wine brings structure and elegance, while the fruit on the finish picks up on the roasted aromas of the root vegetables. The result is a balanced combination of Italian finesse and rustic flavor.
DO Ribeira del Duero (Spain)
A Tempranillo from the DO Ribeira del Duero impresses with its depth, dark fruit and fine roasted aromas. Its polished tannins and delicate vanilla notes go perfectly with the juicy texture of the lamb shank. The strong body stands up to the spiciness of the dish, while the velvety structure provides balance. The combination of Spanish temperament and braised heartiness makes this pairing particularly appealing.
Coonawarra Cabernet Sauvignon (Australia)
A Cabernet Sauvignon from Coonawarra brings dark cassis notes, eucalyptus and fine wood nuances. These aromas combine perfectly with the lamb and emphasize its hearty, slightly sweet depth. The wine has ripe, well-integrated tannins that provide structure without creating heaviness. Its elegant balance between fruit, spice and freshness allows it to blend perfectly with the Mediterranean flavors of the dish.
Mendoza Malbec DOC (Argentina)
The Malbec from Mendoza DOC impresses with dark plums, violets and chocolate. Its creamy texture and fine spiciness perfectly complement the hearty lamb. The wine brings fullness without disturbing the harmony and emphasizes the caramelized notes of the root vegetables with its fullness of fruit. A combination that unites depth, warmth and international class – perfect for the winter table.
The recipe:
Geschmorte Lammhaxe mit Rosmarin & Wurzelgemüse
Cooking utensils
- 1 Bräter
- 1 Pfanne
- 1 Schneidebrett & Messer
- 1 Kochlöffe
- 1 lBackofen
Ingredients
Für die Lammhaxe:
- 2 Lammhaxen à ca. 350 g
- 2 EL Olivenöl
- 1 Zwiebel
- 2 Knoblauchzehen
- 2 Zweige Rosmarin
- 3 Zweige Thymian
- 150 ml Rotwein
- 300 ml Lammfond
- 1 EL Tomatenmark
- Salz Pfeffer
Für das Wurzelgemüse:
- 2 Karotten
- 1 kleine Pastinake
- 1 Stück Sellerie
- 1 EL Butter
- 1 TL Honig
- Salz Pfeffer
Preparation
Lammhaxe:
- Olivenöl im Bräter erhitzen und die Lammhaxen rundum anbraten.
- Zwiebel und Knoblauch zugeben, kurz anschwitzen.
- Mit Rotwein ablöschen, Tomatenmark einrühren.
- Lammfond und Kräuter zugeben, würzen und bei 160 °C im Ofen ca. 2 Stunden schmoren.
Wurzelgemüse:
- Karotten, Sellerie und Pastinake würfeln und in Butter anschwitzen.
- Mit Honig glasieren und mit Salz und Pfeffer abschmecken.
- Kurz vor dem Servieren in den Bräter geben und mitschmoren lassen.
Empfohlene Beilagen
- Kartoffelgratin
- Polenta mit Parmesan
- Ofengemüse mit Kräutern
