by | Sep 2, 2014 | News, Recipes | 0 comments

  •     Ask butcher for West Coast spring lamb shanks, short bones.
  •     Olive oil for frying.
  •     2 teaspoons Khoisan Seasalt flakes (or Khoisan Garlic & Parley Seasalt)
  •     Freshly ground black pepper.  2 pieces cinnamon. 5 cloves. 2 bay leaves.
  •     6 garlic cloves chopped thickly.
  •     2 sliced carrots.  2 sliced red onions. 2 large leeks sliced.
  •     1 packet butternut chunks or pumpkin.
  •     1 small tin tomato paste.   1  large tin tomato & onion.
  •     6 anchovies.
  •     ½ cup marmalade or apricot jam.
  •     1 cup red wine.

Heat oil in large baking pan.  Dust lamb shanks with flour and season with Khoisan SeaSalt and black pepper.  Brown in olive oil.
Layer shanks, chopped tomato & paste, cinnamon, cloves, garlic,  onions, carrots, anchovies, marmalade and wine in baking pan.   Cover with foil before putting on lid.  Put in 200 degree oven.
After 1 ½ – 2 hours, check there is enough sauce, then put in leeks, herbs to taste: rosemary, sage, origanum, thyme; and pumpkin chunks; taste for seasoning, and bake for a further 1 hour or when meat is almost off the bone.

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