Recipe: Des’s plum and rosemary lamb shanks

Published by Tamara Harrison - 18th Jun 2019

Winter is definitely upon us…for our winemakers, this means defoliation is in full swing; the vines are shutting down and now it’s time for pruning! It’s the perfect time of year for a home cooked lamb shank. Here’s winemaker Derek Hooper from Obelisk Wines with his yummy Des’s plum and rosemary lamb shank recipe.

After a day out pruning in the vineyard in the balmy weather we are having on the coast right now, it certainly calls for defrosting in front of winter fires and consuming warming winter reds combined with hearty, rib-sticking food like Des’s Plum and Rosemary Lamb Shanks ….the ultimate in comfort food. All washed down with our Ded Reckoning Shiraz it’s just what is needed to restore the weight loss that occurs over vintage!

And so, as a celebration of its impending 2018 release, we thought we’d share the recipe with our Angels!


(Serves 4, 2 hours cooking time)

2 tablespoons plain flour
8 small frenched lamb shanks
Olive oil
1 brown onion, halved and sliced thinly
¼ cup fresh rosemary leaves
1 tablespoon fresh thyme leaves
1 cup of red wine (of course Des uses Ded Reckoning Shiraz!)
1 ½ cups chicken stock
2 tablespoons of Worcestershire sauce
1 cup of plum jam

Preheat your oven to 180 (fan forced). Toss the shanks in flour. Heat oil in a large heavy based casserole dish to high heat. Cook shanks 4 – 5 minutes turning until nice and browned all over. Transfer to a plate.

Reduce heat to medium. Add a little more oil to the pan then and add the onion, rosemary, and thyme, cook until onion is tender. ADD WINE (very important step) … don’t forget to pour yourself one while you’re there (an even more important step!) Simmer for a minute. 
Stir in stock, sauce, and jam. Season with pepper. Return shanks to the pan, bring to the boil. Cover and transfer to the oven.
Bake for one hour. Remove lid and baste shanks. Bake uncovered for 30 – 40 minutes or until meat falls from the bones.

Serve with creamy mash potatoes, squeaky green beans and a healthy glass of Ded Reckoning Shiraz

Cheers & Enjoy, Derek Hooper


  • Follow Derek Hooper on the Naked Wines website for more tasty recipes and behind the scenes updates from his Margaret River winery
  • Invite a friend to join you as an Angel. They’ll receive $100 off their first case, and you’ll get a little extra credit in your Naked Wines piggy bank. Everyone’s a winner!
  • Join the winemaking revolution and become an Angel today! Our customers, called Angels, support independent, Australian and New Zealand winemakers in exchange high quality and affordable wine.