The Lamb Shank redemption

Name: The Lamb Shank redemption
Total time: 10800 s
Yield: 2 people
Cuisine: South African
Ingredients: 2 lamb shanks; 3 big celery sticks with leaves on; 5 colorful carrots; 1 cauliflower head; 5 sweet potatoes; 2 red onions; 3 bay leaves; 5 sprigs thyme; 1 cube chicken stock; 3 glasses good red wine; 1 can diced tomatoes; 3 TS of tomato purée; 2 TS grated garlic; 1 TS chili flakes; 1 TS paprika; Salt and pepper to taste; 1 TS butter; 1/2 glass milk; 1 TS red wine; 400 ml boiling water

Marianna Christodoulou @The21Eats

Cape Town, Western Cape, South Africa

Oh my word... I cannot tell you how good that was! My belly is happy and full! Melting in mouth-falling-off-the-bone lamb shank! If you love lamb like me or if you are Greek you know 🤤😉 please let me know if you make it, I would love to see your comments 🙏🏾

Marianna Christodoulou @The21Eats

Cape Town, Western Cape, South Africa

Saved

Ingredients

3 hr

2 people

2lamb shanks
3big celery sticks with leaves on
5colorful carrots
1cauliflower head
5sweet potatoes
2red onions
3bay leaves
5 sprigsthyme
1 cubechicken stock
3 glassesgood red wine
1 candiced tomatoes
3TS of tomato purée
2TS grated garlic
1TS chili flakes
1TS paprika
Salt and pepper to taste
1TS butter
1/2 glassmilk
1TS red wine
400 mlboiling water

Saved

Steps

3 hr

1

For the purée: wash sweet potato, cauliflower and steam until soft and follow my other quick recipe “sweet potato cauli mash” to make the purée for this lamb shank! It is so easy and quick to make, plus keep some aside before you put any herbs and butter for your baby food 😉
2

You will need:
3

For the lamb shank: turn oven on 200 on fan, wash lamb shanks well, pat dry as much as you can, massage with olive oil, sprinkle with salt flakes and white pepper. In a pan on medium heat add olive oil and cook lamb shank on each side for a few minutes until brown. Once that is done keep aside in a closed dish to keep warm.
4

Cut cubes: carrots, onions, and celery. Add all veggies in a pan on medium high heat with garlic, olive oil and cook for 10 min.
5

Add chicken stock with boiling water, wine, tomato can, tomato purée, thyme and bay leaves. Mix well and cook for 10 min.
6

Place lamb shanks in an oven dish, and pour the veggie wine and tomato dish. NT: the mixture must cover more than half of the lamb shanks! This will help the lamb to cook evenly and fall off the bone. If you don’t have enough liquid, simply boil some water in a kettle and pour over, mix with a fork and make sure it covers enough of the shanks. Cover with lid.
7

Place in oven, and reduce to 180 celsius degrees. Cook for 2 hours. Then remove lid, and cook for an extra 30 min. It should look like the other 2 pics here
8

Place purée on a plate, add the one lamb shank standing up.
9

Then pour the mixture from the oven dish in a colander that is standing on top of a pot and with a spoon press the veggie mix to remove extra liquid. You will use this sauce to pour over the shank. Add some of the veggies to the side. Freeze the rest for a future veggie pasta recipe 😉
10

This is simply delicious enjoy! I want more!