Country Meat lamb shank

June 10, 2013 (Last Updated: January 11, 2019)

 

Having a passion for meat, we can elaborate on a few different cuts, but for now I have to say it’s lamb shank. If prepared in the right way it literally falls off the bone. Below is a recipe by our in-house Country Meat chef:

Print Recipe

Country Meat lamb shank

Ingredients

  • lamb shanks
  • garlic cloves, sliced
  • salt and pepper, to taste
  • SAUCE
  • 50ml Worcestershire sauce
  • 50ml tomato sauce
  • 5ml (1 tsp) ginger
  • 50ml mustard
  • 1ml red cayenne pepper
  • 30ml (2 tbsp) brown sugar
  • 5ml (1 tsp) beef stock (2 cubes)
  • 15ml (1 tbsp) vinegar
  • 30ml (2 tbsp) cornflour
  • 250ml (1 cup) water
  • salt and pepper, to taste
  • 1 onion, chopped

Instructions

1

Preheat the oven to 160°C.

2

Place lamb shanks in an oven tray.

3

Stuff shanks with garlic pieces.

4

Season with salt and pepper.

5

Prepare the sauce by mixing all the ingredients together and pour the sauce over the shanks.

6

Cover with foil and cook for for 3 hours. Remove foil and cook for another hour.

7

You can add mushrooms and (half cooked) potatoes to the sauce for the last hour if you like.

For more info on Country Meat Wholesale Family Butcher & Deli, go to www.countrymeat.co.za

 

 

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June 10, 2013 (Last Updated: January 11, 2019) By
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