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Lamb Shanks Eben’s Way
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The theory that chefs should sleep under the stove and never leave the kitchen has always seemed a rather limiting one to me. Get out and eat, I say. Always on the lookout, I encountered Eben, a South African writer cooking in Melbourne, and considered his food instantly rich with potential. Here is my interpretation of what we ate the night I met him. Serve with mash, cabbage and some quince cheese, which goes very well with the dish.
There's port, a bottle of red wine and some red-wine vinegar in the dish already, so the best partner needs to strike a mellow note. Classic rioja does just that – and it's great with lamb, too.
Typical values per serving:
This recipe was first published in October 2008.