Shanks of lamb and GranMonte 2010 Heritage Syrah Viognier

Sunday meals are important in our family.The highlight of the last weekend was the lamb below cooked according to a recipe from Jamie Oliver which was a bit altered to accommodate the availability of ingredients.

The lamb was cooked for three hours and served on mashed potatoes. The full recipe can be found here.

Instead of Guinness we used Coopers Ale, an Australian beer. Instead of raisins we used figs. Moreover, we braised very thinly cut celery and mixed it into the potato mash. Finally, we dropped the mint leaves from the recipe as well.

As veggies, green asparagus with mushrooms were offered. Needless to say, that the meal was super super delicious. The meat melted in the mouth. The bed of mashed potatoes gave a remarkable tilt to the dish.

The side dish

Here is the complete meal on the plate

As wine, I selected the ‘2010 Hertiage Syrah Viognier’ by GranMonte Vineyard in Khao Yai, the Asoke Valley, Thailand. GranMonte is producing excellent wines. We had visited the winery recently and participated in the annual harvest festival. I will write more about this event in another blog entry.

In a temperate climate I would have chosen a wine with a higher alcohol level, but in the tropics 12% is just fine. The Viognier gives it the acidity necessary to make this blend an ideal accompaniment for red meats such a lamb.

Isn’t this a wonderful colour

The bottle

GranMonte wines can be sourced from various places in Bangkok. The cellar door price of the Heritage Syrah Viognier is about 880 THB. If you are in Bangkok, please visit the Asoke valley and its wineries.

My tip of the day: drink more wines from Thailand.

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5 Responses to Shanks of lamb and GranMonte 2010 Heritage Syrah Viognier

  1. Doris Botterweck says:

    Dear Rainer, thanks for this marvellous recipe of Jamie Oliver. I tried it with Rack of lamb, reduced the cooking time, reduced the amount of chicken stock and used dark raisins and blackberry jam. Instead of Guinness I used Erdinger Hefeweizen dark. I just added 2TBS of Kecap manis to the recipe. It was the most delicious sauce and meat I tried in a long time. Thanks for passing on the idea! Doris

  2. Rainer Adam says:

    Thanks Doris for the feedback. I am glad you liked it.

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