Karoo Slow-cooked Lamb Shank
Ingredients
6 Karoo lamb shanks
1 litre beef stock
1 litre red wine
4 bay leaves
1 stalk rosemary
2 sticks cinnamon
6 small onions, peeled
4 carrots, peeled and roughly chopped
2 stalks celery, chopped
2 leeks, chopped
150 g tomato paste
50 g brown sugar
100 ml olive oil
Method
Sauté onions, carrots, leeks, herbs and celery with oil in a large pot.
Add tomato paste and brown sugar. Cook for a few minutes and then add stock and wine. Bring to a boil.
Season shanks well and, in another frying pan, seal them off in a few drops of oil until golden brown.
Remove shanks from the frying pan and place into a deep roasting tin.
Pour over the sauce, cover with tin foil and place in the oven at 160°C.
Cook for three hours until the meat is soft and almost falls off the bone.
Remove from the oven and move shanks from pan to a serving dish.
Strain the sauce and reduce to a thin jus in a saucepan.
Serve with roast vegetables, roast potatoes and spicy grape and tomato relish.
Notes
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