Method

Preheat the oven to 200 degrees C.

Season the lamb well. Add 2 tablespoons of olive oil to a large pot and brown the lamb all over. Remove the lamb and set aside.

Place half the thyme and rosemary in the middle of a large roasting dish and drizzle the base with the remaining olive oil.

Place the lamb on top of the herbs and place the remaining herbs on top of the lamb. Pour the tomatoes and balsamic vinegar around the lamb and add the onions. Cover the dish with a lid or heavy duty foil and place the in the oven and cook for 30 minutes then turn down the heat to 150 degrees and slow roast the lamb, turning occasionally for 4 – 5 hrs or until the meat is soft and falling off the bone.

Remove the lamb, cut into large chunks and keep warm. Reduce the sauce for 15 minutes or until soft and syrupy, and pour over the lamb. Serve immediately with roasted vegetables, crispy potatoes and a glass of The Brew Master by Nederburg.

Wine tasting notes: With concentrated aromas of dark fruit, blackcurrant, cigar box, tobacco and a hint of vanilla spice, The Brew Master is a full-bodied and complex blend with juicy dark fruit flavours, savoury notes and ripe tannins. Made from cabernet sauvignon, merlot, malbec and petit verdot grapes, the wine presents fantastic integration between wood and fruit. The Brew Master is excellent when paired with red meat, casseroles and stews, leg of lamb, roast beef, duck, robust chicken and pasta dishes, hearty soups and mature cheeses.

For more wine pairing ideas, visit the Nederburg website.