Recipe: Silent Range Estate – Lamb Shanks

Matched with their merlot for a warming combination

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Lamb shanks on the menu at Silent Range Estate - Glenrowan

Lamb shanks on the menu at Silent Range Estate - Glenrowan

Our Reserve Sauvignon Blanc and Merlot - Silent Range Estate - Glenrowan


Silent Range Estate is a small vineyard and a cellar door nestled on the Warby Range in North East Victoria, specialising in merlot, sauvignon blanc and shiraz with distinctive Glenrowan characteristics.

Owner Lisbeth Long shares her recipe for this hearty lamb shank dish. She suggests we 'think ski season, warm jacket, woolly beanies, shanks and a luscious warming glass of Silent Range Estate Merlot'. We think yum!

Prep time: 15 mins, cooking time: 2 hours. Serves: 4


  • 4 lamb shanks
  • plain flour
  • 2 bay leaves
  • 4 generous sprigs thyme
  • 6 stalks parsley and extra to serve
  • 4 pieces of dried or fresh orange rind
  • 4 large onions
  • 2 teaspoons paprika
  • 1 stick cinnamon
  • generous pinch of saffron threads
  • stock
  • 2 sticks celery, chopped
  • 4 carrots, peeled
  • 4 chunks pumpkin, peeled
  • 4 zucchini, cut into chunks
  • preserved lemons
  • selected winter vegetables, cous cous or mash potato to serve with your shanks.


  1. Roll meat in flour.
  2. Tie herbs and zest with string to make bouquet garni.
  3. Dice two of the onions and place meat, bouquet garni and onions in a deep casserole.
  4. Add paprika, cinnamon and saffron.
  5. Generously cover with stock. Bring to simmering point, uncovered, then skim and continue to simmer for 1 hour.
  6. Start adding vegetable according to the time they will take to cook. (Onions and carrots will take 30 mins, pumpkin and celery 15 minutes, zucchini 5 mins)
  7. Test shanks are tender and taste broth for salt.
  8. Scatter stew with parsley and finely chopped preserved lemons.
  9. Serve with any winter vegetables, mash potato, or couscous and of course, that glass of Silent Range Estate Merlot to complete the dish!


June 02nd, 2012
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