Recipe Craig Cor­mack and Ber­tus Bas­son

House and Leisure Food - - WINTER WARMTH -

1T sun­flower oil 6 lamb shanks, cleaned 300ml red wine 2 onions, chopped 3 car­rots, chopped ½ bunch cel­ery, chopped 2ℓ beef stock

Serves 6

In a large pot heat the oil, then sear the lamb shanks. Once the shanks have browned, re­move them from the pot and deglaze with the red wine. Re­turn the shanks to the pot and add the onions, car­rots, cel­ery and stock, so that the shanks are cov­ered. Cook un­til the meat be­gins to soften and fall off the bone. You may need to top up the pot with wa­ter. Once the lamb is cooked, strain the stock and keep half aside for re­heat­ing if you aren’t serv­ing the dish im­me­di­ately. Re­duce the other half and use it as a sauce.

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