In this episode of Meat and Wine — The Perfect Pair, we explore one of the most comforting and rewarding cuts in lamb.
Today’s cut: New Zealand lamb shank from Greenhill Quality Meat — rich, tender, and built for slow cooking.
Raised on open pasture in New Zealand and carefully selected by Greenhill, this lamb delivers clean flavor, natural sweetness, and consistent eating quality.
We break down:
• Why lamb shank needs low and slow cooking
• How collagen transforms into a natural silky sauce
• How to build flavor with a simple herb marinade
• Heat control and timing in the oven
• Why patience makes all the difference
The marinade is simple and powerful: rosemary, thyme, garlic, coriander, paprika, olive oil, salt, and pepper — blended into a thick aromatic paste that slowly develops during cooking.
Then we pair it with Châteauneuf-du-Pape (Domaine Raymond Usseglio & Fils) — a Grenache-based wine from the Southern Rhône with dark fruit, spice, and herbal notes that mirror the marinade and elevate the dish.
This is not about complexity.
It’s about time, technique, and balance.
If you care about premium lamb, slow cooking, and classic wine pairing — this episode is for you.
Special thanks to Greenhill Quality Meat for providing the lamb.
New episodes every week.
#MeatAndWine
#LambShank
#SlowCooking
#BraisedLamb
#NewZealandLamb
#Greenhill
#WinePairing
#ChateauneufDuPape
#Grenache
#ComfortFood
#FineDining
#ChefLife
#PremiumMeat
#CookingWithWine
#FoodChannel