Cooking with Wine (Featuring Razeen Adams) -Slow Braised Lamb Shank with Gluten free pasta

Razeen adams pictured (above)

Hello, Skinny Readers! Welcome back to another epic edition of the Skinny Chef Diaries weekly blog. I trust you’ve had a pleasant week—despite the miserable weather here in Johannesburg! But hey, I can’t complain too much; the rain is much needed for our food ecosystem, so I’ll take it.

This week’s topic is light, fun, and one of my absolute favorites—something I love indulging in and using in my cooking. Yes, Skinny Readers, let’s talk all things vino! 🍷

Fun Fact for My Wine Lovers

If you happen to be in Franschhoek right now, today Leopard’s Leap South African Table is offering guests an incredible opportunity to taste authentic South African dishes while learning about their heritage. Imagine a long, generous kitchen table, surrounded by food and wine lovers, while renowned chef Christiaan Visser and a Leopard’s Leap wine expert introduce their exquisite wines and their unique South African attributes.

But if you’re not in Franschhoek, don’t worry—you’re in the right place now, reading this blog! And I’ve got a treat for you.

Today, I’m sitting down for a great chat with one of my mates, Razeen Adams! I’ve had the pleasure of working alongside this gent, creating some absolutely amazing food and wine pairings. So, let’s give him a warm welcome!

The Interview: A Spirited Chat with Razeen Adams

Skinny Chef:

"Hey, Squire! Thanks for taking the time to chat with me and our readers. So, tell us—who is Razeen Adams?"

Razeen:

"Hey, Skinny! I’m a wine specialist, writer, and enthusiastic consumer. Based in Johannesburg, I’m currently cutting my teeth in the wine industry as Head of Wines in the retail sector, while indulging in my passion for writing opinion editorials for wine.co.za and sharing cheeky tasting notes on my blog, @virgin_vines on Instagram."

Skinny Chef:

"Haha! Love that intro, mate. So tell us, how did you get into your craft?"

Razeen:

*"So, I went to a wine bar one night and was essentially seduced by the sommelier (who, by the way, I’m still dating). After a few drinks and some sprawling tasting notes, she insisted that I should get into the wine industry.

A few months later, life threw some personal calamities my way, and I had the chance to pick a new path—so that’s what I did.

I started off as a promo girl, essentially—pouring wine at a festival. Eventually, I bullshat my way into a job selling wine for a distributor. Not long after, I was offered a position as Head of Wines in the retail sector—which I happily accepted because, let’s be real—who doesn’t want to drink for a living?

The other thing I want to do for a living is write, so I started Virgin Vines. That eventually led to being published by wine.co.za, after my article about throwing 1,000 wines down my face got posted!"*

Skinny Chef:

*"Okay, now I see you weren’t joking when you asked how much shit you could talk during this interview! Haha!

Nice one, brav. I resonate with your story—except for the drinking-for-a-living part! This is a health blog, after all!

Tell us—what are some of the extraordinary local South African wines you’ve had the pleasure of tasting?"*

Razeen:

*"It’s hard to pick just a few from the vat of wine I’ve drunk over the last year and a bit! But in recent memory, I had some De Trafford Elevation 393 from 2004, which was superb.

I was also invited to a Richard Kershaw tasting, where I got to try his Deconstructed Series—and let me tell you, it blew my mind. How someone makes a liquid focused is beyond me!"*

Skinny Chef:

"Alright, in your expert opinion, does wine have any health benefits?"

Razeen:

*"I’m no expert in health, but I have read from some reputable sources that red wine, when consumed in moderation (which is no fun), can have several health benefits.

The polyphenols found in red wine grape skins are known to have numerous physiological, mental, and emotional benefits—provided you don’t trumpet a whole bottle by yourself every night!"*

Skinny Chef:

"Quality, mate! So, what does a typical day look like for you?"

Razeen:

*"It’s not as exciting as you may think! Mornings are mostly admin-based—checking emails, trying to fulfill orders, and researching industry trends.

Afternoons? That’s when the fun begins—I’m usually at a wine tasting of some sort, whether it’s trying out a new vintage release or exploring a winery I’ve never heard of before.

Evenings? I’m either hosting wine tastings for private clients or corporate events, or I’m writing for Virgin Vines and wine.co.za."*

Skinny Chef:

"So, let’s tie it back to food! What’s your favorite dish?"

Razeen:

*"Picking a favorite food is much like picking a favorite wine or song—it depends on my mood!

But given the rainy weather we’re experiencing, I’d have to say a traditional confit de canard. Not only is it rich and comforting, but it also brings back very fond memories for me!"*

Skinny Chef:

"Love it, Squire! Thanks for sharing, Razeen!"

Bringing It Back to Cooking with Wine 🍷

And there you have it, folks—a fun chat with a mate about wine!

To tie it all back to cooking with wine, I’ll leave you with one of my favorite dishes from my book, The Skinny Chef Diaries:

Braised Lamb Shank Ragu with Gluten-Free Pasta

A dish that’s rich, hearty, and absolutely divine—perfectly paired with a bold South African red wine.

Italians are probably the only people happy to eat pasta more than once a day, which I found very interesting to observe. We worked 18-hour days, but they always made sure we had two meals a day and we would all sit down as a family at the dining table, so you can imagine trying to get back to work after loading your belly with all those carbs. 

Pasta Bolognese ragu is cooked all over Italy, from the north to the south. The two main versions of proper, authentic ragu are from Naples and the Emilia-Romagna region. This recipe is a rich Neapolitan ragu, an intense red sauce obtained by slowly simmering a tomato sauce with basil and minced meator larger pieces of meat over a few hours. It is the slow, long simmering of the sauce that gives it the intense, bright flavours that pair beautifully with gluten-free pasta. 

In this pasta recipe whole-wheat flour has been substituted with almond flour. Almond flour is a great alternative, as it reduces cholesterol and is packed with Vitamin E, protein and fibre. Tapioca is full of calcium and iron, and tomatoes are fantastic inflammatory reducers. This recipe will help anyone looking to reduce blood pressure levels, and it’s a great option for people with red blood cell disorders. 

Bolognese ragu is very tasty when just cooked, but it is even tastier the next day, so this recipe can be cooked in advance and eaten throughout the week. The ragu can be frozen for up to 3 months, and the pasta can be frozen for up to 6 months. 

Ingredients

• 600g lean lamb shank 

• 50ml olive oil 

• 50g white onion, finely chopped 

• 50g carrots, finely chopped 

• 50g celery, finely chopped36 

  
  

• 125ml red wine 

• 30g tomato paste 

• 125ml almond milk 

  
  

• Salt and pepper to taste 

• 1 teaspoon fresh thyme, chopped 

• 3 garlic cloves 

• 1 cup tinned whole peeled tomatoes 

• Serves 1 Thank you all for tuning in! Stay safe, stay fabulous, and most importantly—stay skinny!

Method

1. Place a large, heavy-bottomed sauce pan over medium heat. Add olive oil and the lamb shank, and fry on all sides until golden brown. Transfer the meat into an oven-proof dish and set aside. 

2. Add more oil to the pan, add onions, carrots, celery, garlic and fresh thyme and cook until onions are translucent. Add the tomato paste and sauté for 5 minutes more, stirring occasionally. 

3. Return the meat to the sauce pan, turn up the heat and pour in the red wine. Cook on a high heat for 2 minutes, then add the tinned tomatoes, transfer to a large baking tray and cover with tin foil. 

4. Leave the lamb shank to braise in the preheated oven at 180°Cfor at least 3 hours. 

5. Check the meat after braising for about 2 ½ hours; the meat must not be excessively dry. If it is dry, add almond milk and cook for a further 30 to 40 minutes. 

6. Cook the almond pasta in boiling water for 3 to 4 minutes, stirring occasionally. Drain the pasta in a colander and gently toss it with a bit of olive oil to keep it from sticking together. If serving immediately, serve with the lamb shank ragu, and top with grated parmesan. The ragu can also be stored for up to three months in the freezer.

Same time, same place—see you next week!

Creative Director : Shadre Leonard