BRAISED LAMB SHANKS WITH PINOTAGE
Total preparation time: 4 hours
Serves: 8Steps:
- Ingredients
8 lamb shanks
30 ml olive oil
seasoned salt and milled black pepper
2 large onions, thinly sliced
2 medium carrots, finely chopped
2 sticks celery, finely chopped
2 sprigs rosemary
1 stick cinnamon
500 ml beef stock
10 ml seasoned salt
2 cloves garlic, crushed
1 piece dried naartjie peel or 10 ml orange rind, grated
750 ml pinotage
45 ml soft brown sugar
125 ml red wine vinegar
30 ml tomato paste or tomato pesto
125 ml seedless raisins, soaked in brandy
fresh herbs for garnishing
- Using a heavy casserole, brown the meat in batches in the oil.
Remove, season and set aside.
Reduce heat and pour off the excess fat, then add the onions and sauté until soft.
Add carrots, celery, rosemary and cinnamon and cook gently for 10 – 15 minutes until lightly browned.
Stir in the garlic and naartjie peel or orange rind.
Pour in the wine and bring to the boil and reduce by about 1/3rd
- Place the sugar and 30 ml of water in a small saucepan and dissolve.
Allow to boil for a few minutes to become syrupy.
Remove from heat and add the vinegar, then set aside.
Return the lamb and any juices to the casserole.
Add the stock, tomato paste or pesto and caramel-vinegar mixture and bring to a gentle simmer.
Add more wine or stock to cover if necessary.
Cover with a sheet of oiled greaseproof paper and the lid.
Bake at 160°C for about 1½ hrs.
- Add brandied raisins and cook, covered, for another 30 minutes or until the meat is meltingly tender.
Remove the lamb and keep warm.
Discard the rosemary, cinnamon and peel if used.
Reduce the cooking liquid on the stove top to intensify the flavours and thicken the sauce.
Taste for seasoning and sweet-sour balance. Adjust if necessary.
Return the lamb and reheat gently before serving.
Garnish with fresh herbs and serve with mashed sweet potatoes and salad.