• 3-4 lbs. lamb shanks
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp paprika
• 1 pound carrots (chopped into pieces)
• 2 garlic cloves
• bunch cilantro
• ¼ cup dried cherries
Mix spices together and rub on shanks (salt, black pepper, cumin, cinnamon, paprika).
Chop tomatoes, garlic and cilantro stems. In a 2 quart Dutch Oven, add carrots, garlic, cilantro, dried cherries and shanks. Add ½ cup water and bring to a boil. Cover and reduce heat to a simmer. Cook for 2 to 2 ½ hours.
Garnish with Cilantro leaves and serve with Cous Cous. Recipe compliments of Epic Wines.
Central Victoria, Australia
An enchanting combination of serpent and rooster, the Basilisk is a creature of folklore whose name and legend have inspired the creation of our premium wine range. This enigmatic blend of two creatures’ parallels McPherson’s concept of uniquely styled wines, each individually crafted by combining exceptional parcels of fruit with passionately applied winemaking techniques to create a wine true to its variety and regional origin. Rich, with elegant and supple tannins, this Rhone inspired wine is an enigmatic blend of cool-climate spicy Shiraz combined with mild climate full-bodied Shiraz, finely tempered by the savory tannins of Mourvedre. The Basilisk Shiraz Mourvedre is a wonderful partner to rich red meat dishes and pastas, and for those who are a little more daring why not try it with dark chocolate.
“This delicious, exciting and harmonious wine exhibits aromas and flavors of blackberry, pepper and spice combined with the elegant integration of French oak. Rich dark berry fruit flavors are abundant on the palate with underlying savory notes such as leather and spice.” – Jo Nash, winemaker
Winemaker: Jo Nash
Appellation: Central Victoria, Australia
Varietal Blend: 95% Shiraz, 5% Mourvedre
Analysis: 14.5% alc/vol
89 pts James Halliday’s Wine Companion 2015
Silver Medal Royal Sydney Wine Show 2014
Silver Medal Hong Kong International Wine & Spirit 2013
85 pts eRobertParker.com 2013