We have always had our gorgeous Fleur de Clinet 2010 in the shop and we think we will continue to stock it for a good long time due to the amazing quality Chateau Clinet imparts upon all of their wines. But now we have another one from them!

RONAN BY CLINET 2012 @ £12.95 EACH
Year on year, the attention to detail given to this mini Clinet draws closer to the Grand Vin. The wine is rich, round, open and expressive. Loaded with black a red fruit with a beautiful texture. Delicious on its own would be a fantastic accompaniment to roast lamb or grilled red meats.

And what better to go with a lovely merlot than a nice piece of lamb? We thought some lamb shanks would go beautifully.

LAMB SHANKS IN RED WINE SAUCE
INGREDIENTS
4 lamb shanks, around 1 lb / 500g each (Note 1)
2 tsp salt, separated
Pepper
2 - 3 tbsp olive oil, separated
1 cup onion, finely diced (brown, yellow or white)
1 cup carrot, finely diced (optional) (Note 2)
1 cup celery, finely diced (optional) (Note 2)
3 garlic cloves, minced
2½ cups red wine, full bodied (good value wine, not expensive! Note 3)
28 oz / 800g can crushed tomatoes
2 tbsp tomato paste
2 cups chicken stock (or water)
5 sprigs of thyme (preferably tied together), or 2 tsp dried thyme
2 dried bay leaves or 4 fresh
Sauce
½ to 1½ cups hot water

1. Preheat the oven to 350F/180C.
2. Pat the lamb shanks dry and sprinkle with 1 tsp of salt and black pepper.
3. Heat 2 tbsp of olive oil in a heavy based pot (dutch oven is ideal) over high heat.
4. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
5. Remove lamb onto a plate and drain excess fat (if any) from the pot.
6. Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot. Add the onion, carrot, celery and garlic. Sauté for 10 minutes until the onion is translucent.
7. Add the red wine and turn up the heat to medium high. Bring it to a simmer, scraping the bottom of the pan to mix all the brown bits into the wine. Simmer for 3 minutes to evaporate the alcohol a bit (Note 4).
8. Add the remaining ingredients (including remaining 1 tsp salt and pepper) and stir to combine.
9. Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged. (Note 1)
10. Bring back up to simmer, cover, then transfer to the oven for 2 hours (see notes for slow cooker).
11. Turn the lamb shanks, cover, then return to the oven for another 30 minutes (so 2½ hours in total). The lamb should be very tender, the exposed surface above the liquid should be browned and the sauce should be reduced down to about ¼ of the original amount.
12. Carefully transfer the lamb to a plate and pick out the thyme sprigs and bay leaves.
13. Skim excess fat off the surface of sauce. Use a stick blender to puree the sauce to make it smooth and thick. Use hot water to adjust the thickness and intensity of the sauce. (Note 5) Adjust salt and pepper to taste.
14. Serve the lamb shanks on mashed potato or cauliflower puree with plenty of sauce!

Cheers!