Slow cooked Lamb Shanks recipe

Slow cooked Lamb Shanks recipe

Super tender lamb shanks are a real treat and one of my absolute favorite meal.

It does take some time and often like a good curry is bettyer the next day but not essential. This recipe can be done in a slow cooker or in the oven in a nice large cast iron casserole dish but is really good in the slow cooker.

Slow cooker: Use the recipe as it is below for the slow cooker method.

Recipe feeds 4 easily

Picture gallery at the end of the recipe.

This will easily feed 6 people with a little left over. Serve with a salad.

What you need

2 kg of lamb shanks (in this case it was a little less but usually use 4 smaller ones)
2 tin chopped peeled tomatoes
50ml tomato paste
2 teaspoons garlic
2 large onions chopped finely
2 celery sticks chopped
Salt and pepper
1 Tablespoon Italian/Mixed herbs
200 ml red wine
200ml chicken/vegetable stock

The process

Slow cooker method

Place about 2 tablespoons of oil in a large frying pan and brown the shanks which have been well seasoned with salt and pepper nicely. Remove and set aside.

In the same frying pan on a medium to high heat and cook the onions, celery, herbs and garlic until the onions are translucent and starting to soften.

Add the tomato paste, about 1 teaspoon of salt and half teaspoon black pepper and cook for another 5 minutes or so.

Place the browned shanks in the slow cooker, cover with the onion mixture, add the wine and chicken stock and give it a stir.

Place the lid on, set to high for 30 minutes and then reduce to low.

Leave it be for 8-10 hours.

Always remember to taste and season 

Serve with mash and your favorite veg.

Oven method

Heat the oven to 150 degrees celsius.

Place about 2 tablespoons of oil in cast iron casserole dish on the stove top and brown the shanks which have been well seasoned with salt and pepper nicely. Remove and set aside.

Add the onions, celery, herbs and garlic and cook until the onions are translucent and starting to soften.

Add the tomato paste and cook for another 5 minutes or so.

Add the wine and chicken stock and place the shanks in the mixture.

Place the casserole in the oven and let is cook with the lid on for 3-4 hours, checking the liquid level every hour or so. If it needs more liquid, add a little water or stock.

Always remember to taste and season 

After 4 hours check for the last time, turn off the oven and leave alone for another 2 hours.

Serve with mash and your favorite veg.

Butterfly lamb

Butterfly lamb

lamb recipeThis is a great lamb recipe that can be done on the braai or in the oven and is a really nice change from the usual garlic and herb flavored lamb. Do it for your next braai, you won’t regret it and serve it with the potato bake. This is enough for 4-6 people.

If you do it on the braai you will want to squeeze a lemon or two over the lamb while cooking  but it is really important lo let it rest after removing from the fire before slicing or it will be dry.

I sometimes wrap it in foil for the last 10 minutes or so to keep in all the flavours 🙂
What you need

1 1/2 kg deboned leg of lamb

3 tablespoons honey
3 tablespoons lemon juice
1 tablespoon oil
2 tablespoons mustard
1 tablespoon dried rosemary
2 teaspoons chicken stock powder
1 teaspoon ground black pepper

The process

Mix all of the marinade ingredients together and microwave for about 1 minute to dissolve the honey.

Place the lamb in a dish and cover with the marinade, turning to coat all over. Cover with cling film and let it marinade overnight. 24 hours in the marinade is better, so prepare on Saturday for your Sunday lunch.

Oven
Place on a rack in an oven at 180 Celsius for 40 minutes.

Braai
Braai over medium/low coals until done (also about 40 minutes)

Remember to let it rest for 5-10 minutes before slicing. This will ensure that the juices do not run out and leave the meat dry.

Fathers day Lunch

Fathers day Lunch

Fathers day

Dads seldom need more than to be shown that you appreciate them and what better way than to spend a little time preparing a few of his favorite meals. Spoil the Dads this weekend with a hearty lunch and a dessert that will have him singing your praises and looking forward to next year. Here are a few ideas that are really simple but will show him that you have put in the effort to make something special.

Always remember that the love you put into your food comes through in the flavour and remember to tell him you love him when you place it in front of him, it will bring tears to his eyes and probably result in a string of stories about when you were a nipper. After you have made your Dad the French toast for breakfast, try one of these.

Greek Lamb shanks

These are truly delicious, the preparation takes a little time and you need a bit of time for it to cook, but oh so well worth it.

Jeremy Mansfields Greek style chicken

This is one of the easiest yet tastiest meals to prepare and is a real winner for chicken lovers.

For Dessert in winter you NEED to make one of these beauties, they are foolproof and seriously delicious. Check the comments for inspiration.

Malva pudding recipe

Sticky toffee pudding

Apple passion crumble

Sunday Roast lamb

Sunday Roast lamb

Roast shoulder of lamb

Roast shoulder of lamb

There is nothing more delectable than preparing lamb for friends and family for Sunday lunch. The tanginess of French mustard adds to the unique flavours of this tender and delicious shoulder of lamb (it is very important that the meat is set aside to marinate for 4 hours). If the roast lamb has been frozen, ensure that it is left to thaw overnight and is completely defrosted.

What You Need

1 1/2 kg shoulder of lamb
60 ml granular mustard
1 clove of garlic (crushed)
1 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon dried thyme
Quarter of a teaspoon of ground ginger

The Process

Put the French mustard, crushed garlic, soy sauce, thyme and ginger into a bowl.

Gradually add in the olive oil, while stirring, and ensure that everything is well combined.

Gently rub the mixture over the shoulder of lamb and allow it to marinate in a cool place for 4 hours. You want the meat at room temperature when you pop it into the oven.

Place the shoulder of lamb on a rack in a roasting pan, cover with tin foil and roast in a 140 Celsius oven  for 3 hours, then uncover, increase the heat to 180 and leave it for another 30 minutes or so. You want a nice dark crust on the outside.

Once the lamb has been roasted, it is essential that it is left to rest for about 15 minutes before carving (this helps to retain juices, which enhances flavour and prevents the meat from becoming dry). If you have ever cut into a roast and had juices flood your cutting board, that is because the moisture in the meat is still too hot, simple as that.

Serve it with roast potatoes and steamed broccoli and cauliflower smothered in a white/cheese sauce

Remember to make a delicious gravy to accompany this great lamb dish. By spooning off some of the fat and using the juices that are left behind in the roasting pan, you will get all the necessary flavours.

Lamb sosaties

Lamb sosaties

sosaties

Sosaties

Summer is here and a braai is just not quite the same without lamb sosaties. Here is a really fantastic sosatie recipe that you will want to print and keep for your weekend braais. This sosatie recipe uses dried apricots on the skewers but you don’t have to use them, they are just as good without. For me sosaties should not be hot so I use mild curry powder.(makes 8 sosaties) Feel free to double it up.

What you need

500g deboned and cubed lamb about 3cm cubes (leg or shoulder)
2 Onions, 1 grated and 1 cut into chunks for the skewers
Splash of Sunflower oil, about 2 tablespoons
2 tablespoons butter
2 teaspoons garlic
1 tablespoon curry powder (mild unless you like them hot)
1 teaspoon turmeric
1 tablespoon brown sugar
4 dried bay leaves
Juice of half a small lemon or about 1 tablespoon
100ml beef stock
125g dried apricots
1 large green or red pepper cut into squares (similar size to the meat cubes)
Wooden or bamboo skewers

The process

Soak the skewers in water while you cut up all of the ingredients, then thread the skewers with a piece of meat, an apricot, a piece of green pepper and a piece of onion, repeating until the kewers are full and faily well packed. (If you have fresh bay leaves, add one or two onto the skewers)

Place them in a large dish and prepare the marinade.

In a pan on a medium heat, add the oil and the butter, then add the grated onion, garlic and curry powder. Allow to cook for about 3 minutes or so, stirring every now and then.

Now add the turmeric, the lemon juice and the stock, bring it all to the boil, turn down the heat, add the sugar and bay leaves and simmer for about another 3 minutes stirring constantly. Remove from the heat and allow to cool.

Pour the whole lot over the sosaties, shake them about a bit to ensure that each sosatie is covered with the marinade, then cover with cling film and allow to marinate in the fridge over night.

In the morning, or before you go to bed, give them another shake about to cover the sosaties again.

Braai them over hot coals and serve with a squeeze of lemon juice.

Yummy I tell you. (You can also use this sosatie recipe on chicken, it tastes marvelous as well)

Try the Bobotie recipe and the Pork rib marinade if you like this type of Traditional SA food.

Tender lamb casserole

Tender lamb casserole

Lamb casserole

Folks this lamb casserole is the easiest and most delicious casserole you will ever make. It’s my mothers recipe that has been a regular meal for many years and is so tasty that your family will be asking for it every week at least once. Perhaps it took so long to get the recipe is that the flavour is almost too good for it to be so easy. (4 people)

What you need

500-600g lamb braai cops or leg chops cut into pieces
1 425g tin chopped peeled tomatoes
1 small onion chopped
1/2 chicken stock cube
1/2 cup boiling water
1 teaspoon mixed herbs
1/2 teaspoon ground black pepper
Oil

The process

Heat your oven to 150 Celsius

In a hot pan with a little oil and brown the meat well, remove and place in an oven dish that has a lid.

In the same pan, reduce the heat to medium and add the onions, cook until translucent, add the tomatoes, crumble in the stock cube, add the herbs and the water and bring to the boil.

Pour over the meat, put the lid on and then into the oven for 4 hours.

That is it folks, no fuss and the result is superbly tender meat with a rich tomato sauce.

You can add carrots or beans, just add a little extra water and keep an eye on it every hour or so.

Serve with mash, pap, boiled baby potatoes and some greens.

Time is everything with this recipe so don’t be tempted to take it out early, it keeps in the fridge without any problem and reheating is as simple as popping in the oven or even reheating in the stove top or dare I say microwave.

Indian Kofta recipe

Indian Kofta recipe

Indian food recipe

Indian food recipe

Kofta Indian style with a rich tomato and yogurt sauce is just so morish your family will be wiping the bowl with whatever Naan bread is left over. Kofta is really a Greek dish but most countries do something like Kofta with various sauces and ingredients like this Kofta on skewers which is a very easy to make recipe that tastes fantastic. This dish is more about the sauce which takes a while and needs a lot of ingredients, so visit your local deli or Indian food store first.

What you need

Kofta
500g lamb mince
1 onion grated
1 heaped teaspoon fresh grated ginger
1 heaped teaspoon crushed garlic
2 finely chopped green chili’s
Pinch of salt
1 egg

Sauce
For the real flavor of this sauce you will need the seeds, so go out and buy them.
2 teaspoons coriander seeds
2 teaspoons cumin seeds
3 tablespoons sunflower oil
1 cinnamon stick whole
4 cloves whole
8 cardamom pods
1/2 teaspoon turmeric
1 teaspoon paprika
1 teaspoon garam masala
1 onion grated
Pinch of salt
1/2 tin chopped peeled tomatoes
2/3 cup plain unflavoured yogurt

The process

First we make the Kofta balls.

Grate the onion and place it in a colander, now press it firmly with a spoon and drain out some of the liquid. Add all the rest of the kofta ingredients to the onion in a bowl and mix together with your hands very well. Really get in there and squeeze the mixture to combine all of the flavors.

Now make about 20 to 24 equal size balls, you want to form them nice and firm. Place on a plate, cover with cling film and into the fridge while you make the sauce.

For the sauce, the first thin is to roast the seeds. Place a pan on the stove on a hot heat and add the coriander and cumin seeds. Toss them around until the begin popping and the smells coming off the pan are filling the kitchen.

remove and place in a pestle and mortar and grind to a fine powder.

Now add all of the rest of the ingredients except the tomatoes and yogurt to a pan on a low heat. Cook slowly until the onions are transparent and quite soft, add the ground cumin and coriander seeds and cook for a further 2 minutes or so stirring constantly. You should be salivating at this stage.

Now add the tomatoes and heat through. Now add the yogurt and, mix quickly and add the kofta balls. Turn up the heat and bring to the boil. Immediately reduce again to low heat and simmer uncovered for 1 hour, stirring from time to time.

You may find that you need to add a little water during the simmer but not more than 1/2 a cup added as needed.

It’s seriously tasty this, so take a chance and give it a try. Naan bread is a must for this recipe.

Shoulder of lamb supreme

Shoulder of lamb supreme

slow cooked shoulder of lamb

slow cooked shoulder of lamb

Shoulder of lamb recipes you do not often find. For some reason it’s a lesser used cut of meat that is most often used in curries and the like cubed and off the bone. Well, I tell you this recipe is fantastic, it’s a roast so takes little effort (long roasting time though) and is so tender you will wonder why you have not been roasting shoulder for years. Whatever you do, make the red onions, it is the difference between good and great! (4 people)

What you need

1.4 kg odd lamb shoulder
2 tablespoons mustard (important to use a seed mustard)
2 teaspoon crushed garlic
1/3 cup red wine
2 2/3 cups beef stock
Ice cubes
1 tablespoon maizena (cornflour)
1 tablespoon water
4 small red onions

The process

Fill a large pan with water and bring to the boil, pop the shoulder into the boiling water and boil for 15 minutes.

Now remove the shoulder from the pot, toss out the water and set aside to cool for about 5 minutes. Take a sharp knife and insert it into the meat all over making about 10/12 slits. Rub the garlic over the surface pushing some of the garlic into the slits. Do the same with the mustard. I usually use the back of a spoon to do it but hands work just as well.

Now place it into a roasting tin and pour over the stock and the wine, cover securely with tin foil and place in a 160 Celsius oven for 5 hours. Every hour, open and turn the lamb.

Now peel the onions, remove the foil, toss in the onions and roast for another 1 to 1 1/2 hours uncovered.

When it is cooked, remove the lamb and onions from the roasting pan, place in a dish and cover with foil to keep warm while you make the gravy.

here is a great trick.. Toss a whole tray of ice cubes into the liquid, some of the fat will start to solidify and can be easily removed, clever hey!

Now place the roasting pan onto the stove and bring to the boil, mix together the maizena with 1 tablespoon of water, stir into the liquid and keep stirring until it thickens up into a delicious gravy. taste and season to your liking. Pour it over the lamb and onions in the serving dish… then serve

I tell you what, serve it with some roast vegetables, roast potatoes and this strawberry cream cake as a dessert and you will be elevated to God status!

Pea and mince curry

Pea and mince curry

Curried mince with peas

Curried mince with peas

Peas in curried mince is an dish often made in the Cape but when I came across this North Indian recipe I just had to give it a try and it was truly fantastic, quite different from the Cape Malay style though. Now that you can get frozen peas in supermarkets again it’s well worth giving a try. (for 4 people)

What you need

2 onions chopped
2 teaspoons crushed garlic
2 teaspoons chopped fresh ginger
2 large green chili’s chopped
2 bay leaves
500g lamb mince (beef is also fine)
2 tablespoons tomato paste
pinch turmeric
Pinch chili powder
2 tablespoons coriander powder
2 tablespoons cumin powder
2 tablespoons plain yoghurt
2 teaspoons salt
1 teaspoon ground black pepper
1 1/2 cups frozen peas
Palm of chopped fresh coriander
Oil

Water

The process

The first thing you need to do is blitz the onions, garlic, ginger and chilis in a food processor or grind to a paste in a pestle and mortar.

Heat about 4 tablespoons of oil in a heavy base frying pan over a medium heat and add your paste. Cook for about 3 minutes or so and then add the bay leaves. Cook, stirring until it begins to brown.

Add the mince and cook, stirring occasionally until the meat changes colour, about 15 minutes. Now add the tomato paste and reduce the heat to low.

Add the turmeric, chili powder, coriander powder, salt, pepper and cumin and give the mixture a good mix to combine all the flavors. Add the yoghurt and about 3/4 cup water and give it a mix. Cook until most of the water has evaporated. Now add the peas, stir, cover and simmer for 15 minutes.

Whe you are ready to serve, toss in the chopped coriander leaves, stir and serve.

It’s a really great tasting dish that is perfect for work the next day. Another fantastic curry is the Kerala country chicken, give it a try.

Lamb Rogan Josh

Lamb Rogan Josh

Lamb rogan josh

Lamb rogan josh

I had lamb rogan josh at a really well known Indian restaurant in Cape Town a little while back and found a fantastic recipe to reproduce this incredible dish.It has a rich yoghurt sauce that you will need every last piece of roti to soak up. I did not have it with rice, I think most saucy curries are better with roti.  It’s not a quick and easy recipe but so very delicious that it’s worth every minute of effort. (serves 6/7 people)

It has a long list of spices so print it out and head off to Atlas trading if you are in CT or your local spice shop with the recipe to make sure you have all of the spices.

What you need

4 teaspoons crushed garlic
4 teaspoons finely grated fresh ginger
2 teaspoons cumin powder
1 teaspoon chili powder
2 teaspoons paprika
2 teaspoons coriander powder

1.2kg cubes of lamb leg or shoulder (about 4cm cubes)
100ml oil
1 large onion grated
6 cardomon pods
4 whole cloves
2 bay leaves
1 cinnamon stick about 7cm long
3/4 cup plain full cream yoghurt
Salt and pepper
Water

The process

In a large bowl, add the cubes of meat, galic, ginger, cumin. chili powder, paprika and coriander. Mix it all together well ensuring that each piece of meat has spices on it. Cover with cling film and place in the fridge for at least 3 hours or overnight.

In a large cast iron casserole dish or a large heavy base pot on the stove over a medium to hot heat, heat the oil, add the onions and stir until the onions begin to brown.

Now add the cardomon pods, cinnamon stick, cloves and bay leaves and cook for another minute or so, stirring. The aromas will begin to fill your kitchen.

Add the meat with every last little bit of the spices from the bowl and stir around for about 2 or 3 minutes. Reduce heat to low, place the lid on allow to cook for 15 minutes, stirring every 5 minutes . Remove the lid and keep cooking until most of the liquid has evaporated. There wont be much liquid so it will only take about 3 or 4 minutes.

Sounds crazy, but now you want to add 1/2 cup of water, cover again and let it cook for another 5 minutes or so, remove the lid and let the water evaporate again. This is all part of the tenderising and flavor enhancement process so don’t shortcut.

Give the meat another stir and now add 1 cup of water, place the lid on and simmer for 50 minutes on low without disturbing.

Remove from the heat, stir in the yoghurt, add about 1 teaspoon each of salt and pepper, stir well, cover and take to the table to be served.