This is the time of year for lamb shanks.
They are not expensive, are very popular and are widely available. They are also very versatile and this is one of my favourite twists on a theme.
I cooked it during the week, and paired with a bottle of Allesverloren Shiraz. It was a meal to remember.
Here’s what you’ll need;
285 ml apple juice.
4 lamb shanks.
3 medium red onions. Chopped finely.
8 finely sliced garlic cloves.
Some fresh red chillies, cut in half with the seeds removed.
1 heaped teaspoon of smoked paprika.
Teaspoon of chilli flakes.
3 sprigs of fresh rosemary.
A 400g tin of tomatoes.
750 ml chicken stock.
Red wine vinegar.
Heat the oven to 220 degrees and put the chillies and apple juice in a bowl and set to one side.
Smear the shanks in oil, salt and pepper and place in the oven for 20 minutes to brown.
Heat a casserole dish ( big enough to hold the shanks), add the olive oil and sweat off the onions, remainder of the chilli, bay leaves and paprika.
Remove half the contents, once cooked and add to the apple juice and whizz in a blender.
Take the shanks out of the oven and turn it down to 140 degrees and place all the ingredients into the casserole bowl.
Make sure everything is well mixed, cover and place in the oven for 2 1/2 to 3 hours.
Keep an eye on it an top up with water or stock as needed.
Once the meat is falling off the bone you’ll know it’s done. Add a dash of the red wine vinegar for a little punch.
I served mine with Tastic Brown Basmati Rice. But it would equally go with mash.
Together with a glass of smoky luscious Allesverloren Shiraz I concluded that you’ll never eat out again after a dish at home like this.
Allesverloren Shiraz 2009 – R80 in Ultra Liquors.