Lamb Shanks with Bacon & Red Wine
YIELD
SERVES 4
PREP TIME
15 MINUTES
COOK TIME
2:45 HOURS
TOTAL TIME
3 HOURS
WHAT TO GET FROM YOUR BOER AND BUTCHER
4 LAMB SHANKS, BOER AND BUTCHER PLAAS BACON
A JAR OF BOER AND BUTCHER LAMB TALLOW
500ML BOER AND BUTCHER BEEF STOCK
CREATIVE CUISINE BRAAI RUB
INGREDIENTS
- 4 lamb shanks – from our Butcher
- 3 tblsp Boer and Butcher lamb tallow
- 2 tbls creative cuisine braai rub
- 1 tbls fine cumin
- 1 tbls fine coriander
- A pinch of salt and pepper
- 250g Boer and Butcher plaas bacon, diced
- 3 stalks celery, diced
- 2 leeks, diced
- 2 carrots, diced
- 3 gloves garlic, finely diced
- 3 stalks fresh rosemary
- 1 cup tomato puree
- 5 bay leaves
- 500ml Boer and Butcher Beef stock
- 1L water
- 2 cups red wine
STEPS
Preheat the oven to 170ºC.
Season the lamb shanks with braai rub. Heat a large ovenproof pot, add 3 tbsp lamb tallow and brown the meat well on all sides. Remove from the pot and set aside.
Add the bacon, celery, carrots, leek, cumin and coriander sauté until golden. Toss in the garlic and rosemary cook for another minute. Pour in the wine, bring to the boil and allow to simmer for 2–3 minutes.
Add the beef stock, puree and bay leaves, stir well and return the lamb shanks to the pot. Cover and bake in the oven for 2 – 3 hours.
To serve: Garnish with bay leaves and serve with steamed baby spinach and cauli rice.
