The Big Easy Wine & Grill's Lamb Shank Bunny PICTURE: Chris Wessling
The Big Easy Winebar & Grill by Ernie Els will be hosting The Mercury’s food and wine pairing dinner on August 29. Chef Janine Fourie of The Big Easy, has made available Ernie Els’ favourite meal at the restaurant– the lamb shank bunny. 

Lamb shank bunny:
3kg lamb shanks
50ml oil
1kg onions
50g crushed garlic 
25g crushed ginger 
80g Biryani mix 
80g chili powder
80g masala
50g cumin
100g paprika
50g turmeric
150ml tomato paste
300g whole peeled tomatoes
salt and pepper

Marinade:
paprika and Chilli powder – 50g each mixed
45g Black pepper 
45g Garlic 
40g chopped Rosemary 
100ml oil

Sear the lamb shanks in a pot with the oil until shanks are brown on each side. 
Remove the shanks from the pot and put aside. In the same pot add in the sliced onions, garlic and ginger and cook till onions are soft.
Now add in the biryani mix and stir for 5 min, add in all the spices and stir for 5 min till spices are slightly toastedutes.
To that, add in the tomato paste and mix until its all blended in with the spices.
To this, now add in the blended whole peeled tomato and a little water just to get the sauce going, bring sauce to the boil and simmer for 45 min so it reduces slightlyutes.
Season and place the shank in a deep roasting dish and pour over the sauce till shanks are covered by the cover shanks with sauce.
Cover the dish with shanks and sauce with tin foil and place in the oven for 170 for 3 to 4 hours.
Serve with bread, rice or mash.

UPDATE (01/08 09:43): We have updated the ingredients with the right quantities.