In Food & Drink Paring

Kale & Lamb Rotolo with Tomato Sauce & Boerenkaas


Serves 6
Prep time 45 minutes
Cooking time 3 hours

Wine: Durbanville Hills Merlot
Taste: Sweet berry fruit, silky tannins
Pairing: Leg of lamb & rosemary


For the lamb

  • 2 tbsp (30 ml) olive oil
  • 1,2 kg lamb shanks
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp (30 ml) tomato paste
  • ½ cup (125 ml) Durbanville Hills Merlot
  • ¼ cup (60 ml) balsamic vinegar
  • 1 tsp (5 ml) brown sugar
  • 1 bay leaf
  • 1 sprig rosemary
  • ½ cup (125 ml) beef stock
  • 2 tins whole peeled tomatoes
  • Salt and freshly ground pepper

For the pasta

  • 1 tbsp (15 ml) butter
  • 200 g chopped kale
  • 150 g crème Fraiche
  • 200 g Boerenkaas, finely grated (100 g for filling, 100 g for topping)
  • 8-10 lasagne sheets


  1. For the lamb, preheat the oven to 150°C. 
  2. Heat half of the olive oil in a large oven-safe pot, fitted with a lid, over medium-high heat. Season the lamb shanks and cook, turning occasionally, for 5 minutes or until brown all over. Remove and set aside.
  3. Heat the remaining oil and fry the onions, stirring occasionally, for 5 minutes or until onion golden. Add the garlic and fry for 1 minute. Add the tomato paste, stirring, until caramelised.
  4. Deglaze the pan with the wine and balsamic vinegar and cook until the alcohol has evaporated. Add the lamb and remaining ingredients and bring to a simmer. Cover and place in the oven to braise for 2 hours or until lamb is tender.
  5. Heat a large pot over medium-high heat. Add the butter and kale and fry until all the moisture has evaporated and the kale is wilted. Season to taste.
  6. Remove the lamb from the sauce, shred the lamb into one cup of the sauce and set aside until needed. Keep the remaining sauce aside.
  7. Spread the remaining tomato sauce in a large ovenproof dish. Increase the oven temperate to 200°C.
  8. Bring a large pot of salted water to the boil. Cook the lasagne sheets until al dente. Remove and pat dry.
  9. Spread a thin layer of meat on each lasagne sheet, top with kale, a few dollops of crème Fraiche and grated Boerenkaas. Roll up from the short side and cut into 3 even slices. Arrange cut side up, on top of the tomato sauce. Repeat with the remaining mixture.
  10. Sprinkle the remaining Boerenkaas on top and bake for 30-40 minutes or until the sauce is bubbling, the pasta is crispy, and the cheese has melted.

Image & Recipe from Durbanville Hills

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