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CapeCook - Rustic  South African Food

It’s all about the braai


Ingredient:


5 lamb shanks

Fresh basil

Fresh coriander

Dry Rosemary

Baby potatoes

Baby onions

1 Big onion

3 large carrots chopped

2 sachets tomato paste

Mushrooms

2 red peppers cut into about 8 pieces each

Olive oil

Salt and pepper

Worchestire sauce

Ina Paarman brown gravy powder


As much wine as what I could possibly use

Start by chopping the coriander and basil finely, then chop the big onion finely.

Rub the shanks all over with Worchestire sauce and season with salt. Heat some olive oil in a heavy bottom pot, brown the shanks and remove from the oil. Add the finely chopped onion and carrots to the oil and fry until soft, then add a little red wine and stir to make sure that nothing sticks to the bottom of the pot. Add the shanks and add a bottle and a half of red wine to the pot, add the basil, coriander, rosemary and tomato paste. Bring to the boil, reduce the heat and let slowly simmer for at least 1 ½ hours, feel if the meat is soft, if so add the potatoes and baby onions, mushrooms and peppers, then add 2 or 3 teaspoons of the brown gravy powder and simmer for another 30 minutes. (If the meat is not soft simmer some more, but I guess that goes without saying)

Serve with rice and whatever red wine is left



Lamb shank and vegetable stew