Braised Lamb Shanks - Printable Version +- South Africa Info Forums (https://globalbuzz-sa.com/forums) +-- Forum: Your Resources (https://globalbuzz-sa.com/forums/Forum-Your-Resources) +--- Forum: Your Food and Entertainment (https://globalbuzz-sa.com/forums/Forum-Your-Food-and-Entertainment) +---- Forum: Food Matters (https://globalbuzz-sa.com/forums/Forum-Food-Matters) +----- Forum: Recipes (https://globalbuzz-sa.com/forums/Forum-Recipes) +----- Thread: Braised Lamb Shanks (/Thread-Braised-Lamb-Shanks)

Braised Lamb Shanks - Cheffie - 15-01-2004 Ingredients: 14 Lamb Shanks (get the butcher to remove the knuckle, and keep separate) 6sprigs Rosemary 3L Red wine 150g Wholegrain or Dijon mustard 12 Cloves 8 Bay leaves 15no All spice 2Tsp cracked black pepper 100g Fresh crushed garlic Salt and pepper to taste 2Tsp Paprika 600g Thinly sliced onion 150ml Olive oil Juice and zest from 3 Lemons 4L Brown beef jus 2Tbsp Tomato paste Method: Expose the “presentation bone” on the Shank, keeping all the trimmings separately. Place in a container with the bones facing upwards. Add the rosemary, 2L red wine, mustard, cloves, Bay leaves, all spice, pepper, garlic paprika, lemon, onion and seasoning. Cover and refrigerate for 72 hours. Drain shanks from the marinade and place on a baking tray. Roast off the shanks on a high heat in the oven, ensuring that there is lot’s of colour (dark brown). In a separate pan, caramelise the onions. In the braising pot/dish, add the shanks, onions, tomato paste and roast further. Deglaze the tray with the remainder of the red wine. Add the stock, marinade and pour over the shanks. Place in the oven on a medium to low heat and braise for 6-9 hours. When cooked, gently remove the shanks with a “spider”. Strain the sauce; reduce on the stove for a further hour. When plating, nappe a little of the sauce over the reheated shanks, serve with honey and mustard mashed potatoes/ duchesse potatoes and some winter vegetables