Recipe Werner Snoek

House and Leisure Food - - CONTENTS -

for the dough

1 packet in­stant yeast 15g sugar a few fresh

thyme leaves 300ml warm wa­ter 5g salted but­ter, melted 750g cake flour ex­tra flour, for knead­ing

and rolling

for the Napoli­tana sauce

1 small onion, chopped 1 gar­lic clove ½ car­rot, finely grated 1 small piece cel­ery, grated olive oil, for fry­ing 1×450g tin whole

peeled toma­toes salt and black pep­per 20g fresh basil leaves

for the braised lamb shank

1 lamb shank, bone in sea salt and black pep­per cake flour, for dust­ing sun­flower oil 1 car­rot, sliced 1 cel­ery stick, sliced 1 small onion, sliced 1 tomato, diced 1 rose­mary sprig 1 cin­na­mon stick (or a pinch

of pow­dered cin­na­mon) 2 gar­lic cloves, sliced 1 cup red wine 1 cup wa­ter

for the red onion mar­malade

1 medium red onion,

thinly sliced olive oil, for fry­ing 80g sugar 1 cup red wine a pinch of salt Mix the yeast well with the sugar, thyme leaves and warm wa­ter. Leave it to rest for five min­utes. Add the melted but­ter, then com­bine the liq­uid-yeast mix­ture with the flour, mix­ing well to form a dough. On a clean, hard sur­face dusted with flour use your fists to knead the dough for about five min­utes un­til smooth and elas­tic. If it is too sticky, add more flour, or if it is too dry, add a lit­tle warm wa­ter. Place the dough in a mix­ing bowl and cover with a damp tea towel. Leave in a warm place to prove for about two hours, un­til dou­ble in size.

Re­move the dough from the bowl and roll into bread­roll-sized balls. Place on a bak­ing tray, cover with a damp tea towel and prove for a fur­ther 15 min­utes. Roll out the dough to form a base.

In a medium saucepan, sweat the onion, gar­lic, car­rot and cel­ery in a lit­tle olive oil. Add the toma­toes and break them up us­ing a fork. Bring to the boil, then re­duce the heat and al­low to sim­mer for 15 to 20 min­utes. Sea­son with salt and black pep­per, al­low to cool and add the basil leaves. Blend with a hand blender un­til smooth. Pre­heat the oven to 200°C. Sea­son the lamb shank with salt and pep­per, and dust with a lit­tle flour. In a heavy-based saucepan, seal the shank in a lit­tle sun­flower oil un­til golden. Re­move the shank from the pot and leave to cool. In the same pot add the veg­eta­bles, rose­mary, cin­na­mon and gar­lic, and cook over a high heat for three min­utes. Add the red wine and bring to the boil. Re­turn the lamb to the pot and top up with enough wa­ter to cover the shank. Cook in the oven for two hours.

Re­move the lamb from the pot and al­low to cool. Strain the sauce, re­mov­ing all the veg­eta­bles. Re­move the lamb from the bone and shred, us­ing a fork. Place the lamb in a bowl and cover with enough of the sauce to coat it.

Place the onion in a saucepan with a lit­tle olive oil and leave it to sweat. Add the sugar, red wine and salt, and let it re­duce to a syrupy con­sis­tency. Re­move from the heat and al­low to cool.

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