UMAMU Estate Cabernet Sauvignon with Lamb Stew Gluten & Dairy Free


*This recipe uses a thermal cooker & pot
**Serves one – multiply up for more serves

Goose fat, or any kind of preferred cooking oil
1 onion diced
1 carrot diced
1 leek sliced
5-6 broccoli florets (optional)
Sprig of rosemary
1 lamb shank
1 tin of tomatoes
Splash of UMAMU Cabernet Sauvignon 2011


Seal lamb shank in cooking oil in the removable inner pot of the thermo cooker.  Add the onions and sweat them till they are aromatic and translucent then add carrots then leaks. Stir through. Add a splash of UMAMU Estate Cabernet Sauvignon and reduce. Then add the tomatoes. Fill with water to cover the ingredients.

Bring to the simmer and simmer for at least five minutes. 

Then place into thermal cooker pot for rest of the day.

Bring to the simmer again before bedtime and leave it to cook overnight. 

In the morning, do the same again one more time – the stew will be ready for dinner the second day! 

If you don’t have a thermal cooker and pot, you can put the stew into an oven 180c and cook for about 2 hours till tender. 

I like using a thermopot cos I can just leave it to it – it uses thermal insulation to retain heat and cook food without the continuous use of fuel or other heat source. It has the added benefit of not burning if I lose track!

Why not try this with our award-winning Margaret River Cabernet Sauvignon from 2011?