Rustic depth meets Easter elegance – a stew for special moments
Anyone looking for a suitable wine accompaniment at Easter that combines power and finesse in equal measure will find the perfect partner in this dish. Wine with food here means a great, slow-growing interplay of flavors that rewards patience. Braised lamb shanks in malt beer sauce combine the hearty depth of the braised meat with the malty sweetness of the beer and the earthy, slightly sweet melt of the parsnip puree. The result is a plate that radiates warmth and comfort – festive enough for the Easter table, honest enough for anyone who understands cooking as a craft. Combining wine and food here means: Substance on both sides, combined with spice, depth and a long, satisfying finish.
Ideal wine pairing: Crozes-Hermitage AOC (Northern Rhône, France)
The granitic and clayey soils of the northern Rhône Valley shape this Syrah with a characteristic combination of dark fruits, black pepper and an unmistakable hint of smoked meat and olives – aromas that seem to echo the casserole. On the palate, it is full-bodied and structured, with velvety but present tannins that almost embrace the tender lamb falling off the bone. The malty depth of the sauce is picked up and extended by the dark fruit of the wine, while its natural pepper spice enlivens the spices of the braising stock. The parsnip puree with its mild, slightly sweet earthiness provides the necessary counterpoint – it softens the tannins and makes each sip more approachable. A wine that has had patience to grow and mature, and which rewards exactly what characterizes this dish.
Further wine recommendations for this dish
Syrah Heathcote AVA (Heathcote, Victoria, Australia)
The volcanic soils of Heathcote in the heart of Victoria give this Syrah an intensity that is second to none. Blackberry jam, dark chocolate, eucalyptus and a spicy pepper note meet a palate of impressive density and length. The malty sweetness of the beer sauce finds a congenial partner in the fruity richness of this wine – both share this dark, almost caramel-like depth. The strong tannins are never intrusive, but give the dish a framework that makes it complete. For all those who like to celebrate Easter with a wine that tells a story.
Châteauneuf-du-Pape AOC (Southern Rhône, France)
Between old Grenache vines, Mourvèdre and Syrah, a cuvée of extraordinary complexity is created in the southern Rhône valley. Figs, plums, leather notes, dried herbs from the garrigue and a hint of tobacco combine to create a wine that reflects the rustic depth of the casserole in an almost Mediterranean way. Warm, full-bodied and long-lasting on the palate – with a texture that makes the parsnip puree seem like a natural extension. A classic accompaniment for slow-cooked meat that makes Easter a real pleasure experience.
Blaufränkisch Mittelburgenland DAC Reserve (Mittelburgenland, Austria)
The heavy clay soils of Mittelburgenland shape this wine into one of Austria’s most powerful representatives. Dark cherries, plum, clove and a striking, almost ferrous minerality meet a flesh that deserves strength. The acidity is lively enough to cut through the fattiness of the malt beer sauce, the tannins firm enough to keep up with the braised flavor. Notes of dark chocolate and laurel unfold on the long finish – a direct echo of the stew. An Austrian wine that shows that homeland and sophistication are not a contradiction in terms.
Barolo DOCG (Piedmont, Italy)
The Nebbiolo grapes of the Langhe produce wines that need time – and this dish is worthy of them. Dried roses, tar, cherries, licorice and a pronounced, dry tannin structure meet the crumbly lamb, creating a marriage of rare depth. The acidity of the Barolo cuts precisely through the malt beer sauce and cleanses the palate for the next bite. The parsnip puree softens the tannins beautifully, making this great wine more approachable without diminishing it. An encounter for wine lovers who take Easter as an occasion for something unforgettable.
Cabernet Sauvignon Napa Valley AVA (Napa Valley, California, USA)
The warm days and cool nights of the Napa Valley produce a Cabernet with an exceptional balance between fruit and structure. Blackcurrant, cedar, graphite and a delicate vanilla note from the barrique barrel meet the dark world of malt beer sauce. The full-bodied, soft texture of this wine harmonizes with the melting braised character of the knuckle, while the wood spice builds an elegant bridge to the depth of the braised meat. For all those who want to try something new at Easter without compromising on quality.
You can find more delicious ideas for wine with your Easter meal in our themed category – from classic side dishes to unexpected wine discoveries from around the world.
The recipe:
Braised lamb shanks in malt beer sauce with parsnip puree
Cooking utensils
- 1 Casserole or roasting pan with lid
- 1 Cutting board
- 1 Knife
- 1 Masher or potato masher
- 1 Sieve
- 1 Ladle
Ingredients
- 2 Lamb shanks approx. 400-500 g each
- 1 Bottle of malt beer 330 ml
- 400 ml Lamb stock or veal stock
- 2 Carrots
- 2 Celery stalks
- 1 Onion
- 3 Garlic cloves
- 2 tablespoon tomato paste
- 2 Sprigs of rosemary
- 3 Sprigs of thyme
- 2 Bay leaves
- 3 1 tbsp olive oil
- Salt black pepper
- 500 g Parsnips
- 50 g Butter
- 100 ml Cream
- Nutmeg Freshly grated
Preparation
PREPARATION:
- Season the lamb shanks all over with salt and pepper.
- Roughly dice the carrots, celery and onion.
- Lightly crush the garlic.
- Peel the parsnips and cut into even pieces.
COOKING STEPS:
- Heat the olive oil in a roasting pan over a high heat.
- Sear the lamb shanks on all sides – approx. 3-4 minutes per side.
- Remove the shanks and set aside.
- Reduce heat.
- Sauté the carrots, celery, onion and garlic in the same fat.
- Stir in the tomato purée and fry for 2 minutes.
- Pour in the malt beer and dissolve the drippings.
- Add the stock.
- Pickle the rosemary, thyme and bay leaf.
- Put the lamb shanks back into the roasting tin.
- Put the lid on and braise at 160 °C fan oven for approx. 2.5 hours.
- Turn once in between.
- Boil the parsnips in salted water until soft – approx. 20 minutes.
- Drain and leave to evaporate.
- Puree finely with butter, cream and nutmeg.
- Season to taste with salt.
- Remove the lamb shanks from the roasting tin.
- Pass the sauce through a sieve.
- Reduce to taste.
DIRECTIONS:
- Place the parsnip puree in the center of the plate.
- Place the lamb shank next to or on top.
- Pour in the sauce generously.
- Garnish with a sprig of rosemary.
- Serve immediately.
SUPPLEMENTS:
- Roasted cherry tomatoes with thyme and sea salt
- Green beans with almond butter and lemon zest
- Crispy white bread to soak up the sauce
