Hunter Food

Wonganella Wines & Café
Established in September 1995, the family owned and run business founded by Kim
and Natalie Stevens, along with son Andrew and daughter-in law Lisa, is set on 35
acres of lush hillside with seven acres of grapes planted in varying soil types. With
spectacular views of the valley and Tilligerry creek, the café serves a range of fresh
menu options. Both the Cellar door and Café are open seven days a week.
NANNY’S LAMB SHANKS WITH ROAST PUMPKIN AND DATES
8 lamb shanks - frenched
plain flour - to coat
2 tablespoons vegetable oil
1 large onion - finely chopped
4 large tomatoes - deseeded and
finely chopped
1 cup whole pitted dates - cut into half
1 cinnamon stick
2 cups chicken stock
1 cup of red wine (preferably Shiraz)
1/2 cup port
1 1/2 cups pumpkin cut into 2cm
wedges
2 tablespoons chopped parsley
salt and pepper to taste.
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Place flour in a large bowl to coat lamb shanks, coat and shake off
excess flour and put aside.
Heat oil in a large heatproof casserole dish over medium heat - when oil
is hot place lamb shanks in cook for two to three minutes on each side or
until browned. Then remove shanks and put aside.
Add onion to the pan stirring for two minutes until soft and then return
lamb shanks. Add chicken stock, red wine and port along with tomatoes,
dates, and a cinnamon stick and bring to the boil.
Reduce heat to medium low and simmer covered turning shanks
occasionally for 45 minutes.
Add pumpkin, salt and pepper to taste simmering for another 35 minutes
uncovered or until the pumpkin is tender and sauce has thickened
slightly.
Serve and top with parsley - we suggest you serve this dish on a bed of
creamy mash potato.
Wine Suggestions.
Tawny Port and for the Red wine a full-bodied Shiraz.
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