Today I’m going to give you an easy method of making a luscious flavourful lamb shank, with meat that simply flows off the bone. While cooking time is long, preparation is quick and this recipe is so simple it will impress friends and enemies with your cooking prowess making you look like a culinary master…ready..here goes.
- 1.5kg Lamb Shanks (cut in half if they are to big)
- 1 onion finely chopped
- 1 garlic finely chopped/ garlic paste
- 1 tsp salt and 1tsp pepper
- 10 mls olive oil
- 1 tbs sugar
- 2 cans chopped tomato
- 1 tbs tomato puree
- a few twigs of finely chopped rosemary
- 3 balls of ‘all spice’
- 500 mls of boiling water
- In a small bowl, mix the salt pepper and olive oil
- Sensually massage the mixture into the lamb shanks making sure you are able to cover the entire shank
- Set aside for 5 minutes and let it marinade
- In another small bowl, mix the chopped rosemary, garlic paste and (crushed) all spice
- Place a large pot on a hot stove with some vegetable oil.
- When hot braze the lamb shanks in the pot making sure that all the meat is sealed (i.e. cook it on one side for a minute or 2 and then repeat on the other side)
- After each piece has been sealed take shanks out and set aside and let it cool.
- When the Lamb shanks have cooled, sensually massage the other mixture containing rosemary, garlic etc into all of the shanks.
- Pour more vegetable oil in pot and lower heat to low and place chopped onions and cook until translucent.
- Place the lamb shanks into the pot and pour in the boiling water until the lamb shanks are covered 3/4 of the way, otherwise you will end up boiling the meat bleh!
- Increase stove to hot and bring water to boil, cook lamb shanks for 20 minutes
- Check the stove every 10 minutes or so to ensure that there is still enough water.
- After 20 minutes lower the heat and carefully without getting burnt turn the lamb shanks over to ensure that the other side is cooked. Cook that side for 20 minutes.
- Add the 2 cans of chopped tomato and tomato puree.
- Lower heat to simmer and then how long you wish to cook it further is up to you
I cooked my lamb shanks for 2 hours, checking every 10-20 minutes making sure that the sauce did not reduce too much, adding water when necessary, the longer you cook it the softer it will be and the easier it will fall off the bone. The only thing to remember is 5 minutes before you stop cooking add the sugar to the tomato sauce. If you are banting, then you can forego the sugar.
Serve with rice, bread or any other carbs or veges.
Ps: 20 million chef points to u!