Serves 4

4 lamb shanks

• 4 tbsp Dried thyme
• 100ml red wine
• 250ml white wine

• 1 whole garlic glove
• 2 Medium onions
• Olive Oil
• 2 bay leaves
• 1/2 cup sultanas
• 1 chopped carrot

To make shanks – Dice onions and garlic into a large pan and lightly fry in olive oil. Add chopped carrot and lightly fry.

Add shanks and lightly brown in the vegetable mixture. Remove food mixture and deglaze pan with white wine. Add bay leaves/thyme. Add water, enough to cover shanks 5cm. Slowly cook for 120 minutes on low heat. The shanks will simmer and liquid stock reduces. Remove shanks from stock and keep warm.

To make jus (sauce) – ITo the remaining stock, add 1/2 cup sultanas and 100ml red wine. Cook on stovetop on high until jus thickens.

To serve – Place shanks on a plate with fresh seasonal vegetables. Pour jus over shanks.

Serves 4

Long stems of rosemary diced Hawke’s Bay Natural Lamb

• 6 tbsp crunchy peanut butter
• 1 fresh red chilli, seeded and chopped
• Juice of one lime
• 4 tbsp coconut milk
• Basmati rice
• Fresh baby tomatoes
• Salad greens

Deleaf 6-8 inches of rosemary stems.

Thread diced lamb onto skewers. Grill on high heat for 1-2 minutes each side.

Mix peanut butter, chilli, lime and coconut milk in a bowl. Warm to taste. Drizzle sauce over plated skewers.

Serve with rice, baby tomatoes and salad greens.