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4 Lamb Shanks
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Salt and pepper to taste
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15 ml Barbeque Seasoning
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30 ml olive oil
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4 Garlic cloves
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1 large onion, finely chopped
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1 carrot, peeled and cut into 1 cm cubes (mirepoix)
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2 celery stalk, roughly chopped
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30 ml flour
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60 ml Tomato paste
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375 ml Port
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375 ml Chicken or Lamb Stock
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2 Fresh rosemary
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4 Bay leaves
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Fresh thyme sprigs
Serves 4
- Season the lamb shanks well and heat half of the olive oil in a large saucepan. Brown the meat well on all sides and remove from the saucepan.
- Add the rest of the olive oil to the saucepan and then add the garlic, onion, carrot and celery. Cook for a few minutes until it starts to soften – stir regularly.
- Add the flour to the onions and stir to mix, then add the PORT and the stock. Mix well to prevent lumps from forming. Add the tomato paste and the herbs.
- Return the meat to the saucepan, turn the heat to low and place the lid on the saucepan. Simmer for about 2 hours 30 minutes until the meat if soft and almost falling off the bone. Check regularly to see if you need to add extra liquid. Check the seasoning.
SERVE with rice OR couscous OR polenta OR potato mash accompanied with port roasted baby onions and pan-fried long-stem broccoli
GARNISH with fresh rosemary and thyme.
PORT ROASTED BABY ONIONS:
- Place 1 kg peeled baby onions in a roasting dish, season with salt and pepper and 10 ml sugar. Drizzle over 30 ml olive oil and 80 ml Port.
- Roast in the oven at 180°C for about 30 minutes until the onions are golden brown and cooked.
