Set amidst the beautiful surrounds of the Shaw Wines Estate, Olleyville at Shaw is a beacon of rustic authenticity. Under the guidance of Chef Anthony Davis, its seasonal menu is perfectly pitched to accompany the cool climate wines the vineyard is so famous for: the succulent flavours of slow cooked lamb upon a decadent bed of truffle mash, for instance, melt in the mouth against the restrained spice of a Shaw Olleyville Shiraz.
1.4 kg lamb shoulder, bone in
60ml olive oil
Sea salt and cracked black pepper, to season
8 medium brown onions, peeled and quartered
3 large carrots, peeled and roughly chopped
2 bulbs of garlic, peeled
8 sprigs of fresh thyme
3 tablespoons tomato paste
1 bottle of Shiraz
Chopped parsley, to garnish
Brussels sprouts, steamed to serve
1 kg large white potatoes, peeled,
cut into even size pieces, rinse
¾ cup (180ml) milk
1 tablespoon truffle oil (fresh truffle if you can source)
Salt and pepper, to taste
1. Pre-heat the oven to 130°C.
2. Rub the shoulder of lamb with half the olive oil and season with salt and pepper. Heat a large oven proof casserole dish over high heat on stove, add remaining olive oil, sear the lamb well on all sides. Remove lamb, set aside. Reduce heat to medium.
3. Add onions, carrots, garlic, thyme and tomato paste, cook, stirring for 10–15 minutes. Place lamb on top of vegetables, add wine. Cover with baking paper and foil, place into the oven, cook for 6–7 hours or until the lamb is tender and falling off the bone. Remove foil for the last 30 minutes to crisp the skin.
4. Truffle mash: Place potatoes in a saucepan with cold water. Bring to a boil over high heat, then reduce heat to medium and simmer for 20 minutes or until potato is very tender. Drain in a colander and set aside for 5 minutes for steam to evaporate.
5. Place potatoes in a mouli or potato ricer with the butter and grind into saucepan. Add milk, salt, and pepper to taste and truffle oil (or fresh truffle). Stir until smooth.
6. Once the lamb is tender, remove from the casserole pot along with the garlic and vegetables. Strain the remaining liquid into a small saucepan and place on stove top to reduce and make a jus.
7. To serve: Pull the slow cooked lamb into four portions and serve with the onions, carrots, garlic, and truffle mash. Serve with Brussels sprouts, chopped parsley and jus.
Wine Match: Shaw Vineyard Estate Olleyville Shiraz 2018