A Spanish Red Very Good with Superb Spicy Lamb Shanks

We saw a recipe in Metro that looked really good – Alfred Prasad’s Hyderabadi Lamb Shanks.  He is the Executive Chef at Mayfair’s Tamarind Restaurant and at 29 years old, he was the youngest Indian chef to receive a Michelin star.  The lamb shanks are cooked slowly in Indian spices with yoghurt and tomatoes to produce a superb dish full of rich intense aromas and flavours. This is one of the best meals we have cooked for a long time.  You can find the recipe here.   We opened a bottle of La Cantera Reserva 2001 from Sunday Times Wine Club.  We last drank this medium-bodied, Garnacha-based blend from Cariñena in Spain with lamb chops (see 5th June 2011).  The smooth red had flavours of red berries, plums, spices and vanilla.  It combined well with the ginger, coriander, cinnamon and cardamon flavours in the meal.

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