Sunday, February 3, 2008

Roast Lamb Shanks & Veg

This is the first of our recipes and a bit of an experiment both in the cooking aspect as well as the photography and publishing.

2 medium sized lamb shanks
6 cloves of garlic
4 medium potatoes peeled and halved
Dried rosemary
Half cup of red wine
1 tbsp Worcestershire Sauce
1 tsp Soy Sauce
1 tbsp Chutney
Robertsons Seasoning Salt

Peel and cut 2 of the garlic cloves into thin slices and make small holes in the lamb shanks with a sharp knife. Insert the slices with some of the rosemary into the holes. Sprinkle some seasoning salt and more rosemary over the lamb shanks. Heat a pan with butter and brown the meat.

Mix the wine, chutney, Worcestershire and soy sauce together.

Preheat a baking tray in the oven with a little bit of butter (180 deg. c) and when the meat is browned, place it in the tray alongside 4 un-peeled garlic cloves and the potatoes. Pour the remaining butter from the pan over the meat and veg followed by the wine mixture and place the tray in the oven.

Cook for 1.5 to 2 hours, turning and spooning juices over everything at 30 minute intervals.

Serve with peas, red wine and some gravy if you like.

We'll try to post something new as soon as possible. Perhaps a braai recipe or maybe a potjie.

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