INGREDIENTS:
3 Lamb Shanks
1 large onion (chopped)
1 tin of tomato puree
2 Garlic cloves (sliced)
Fresh Rosemary Sprigs
Olive oil
Dry Red wine
Seasoning (Natural meat spice and black pepper and some thyme)
METHOD:
Season Lamb Shanks and cut slits and push sliced garlic cloves into slits. Heat olive oil in heavy based pot (I used our cast iron potjie pot). Fry Shanks until nicely browned and remove from pot.
Fry onions with rosemary sprigs until nicely browned. Add tin of tomato puree and the red wine. Add Shanks back to pot, add another few sprigs of rosemary and gently simmer for approximately 3-4 hours.
Serve on a bed of sweet potato mash or cauli mash with veggies of choice.
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