Greek lamb shanks

Greek lamb shanks

If you are a lamb shank fan this will really get your mouth watering. It falls off the bone and the flavour is spectacular. Definately not a fat burner! Greek style lamb shanks are the tastiest way to serve and expensive cut of lamb, the lamb is soft and falls off the bone. I have tried a number of lamb shank recipes but this is my favorite. (4 people)

What you need

4 lamb shanks – approx 1.5-2kg  bone in
salt and pepper
1 tablespoon flour
1 large onion, thinly sliced
1 tin chopped peeled tomatoes
3 celery sticks chopped
4 clove garlic, finely chopped
1/3 cup chicken stock/ red wine
1/2 teaspoon salt
a generous pinch of fresh oregano
1/4 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon dry rosemary
1 teaspoon grated lemon zest
chopped parsley a generous pinch

The process

Salt and pepper the shanks, in a large pot brown the shanks in oil on all sides, then remove and set aside.

Soften the garlic and onions on a medium heat, add the meat and then add all the other ingredients, stir and simmer for 10-15 minutes until liquid has reduced by 1/2.

Pour everything into a roasting pan or large casserole dish and cook in a 140 celsius oven for three to four hours , turning the shanks every hour. I like to cover the  shanks for the first hour with foil and then the last 30 minutes again.

Serve individual shanks with a generous scoop of the vegetables from the pan.

This is good stuff folks, serve with mashed potato or polenta. Try the Lamb Souvlaki recipe if you are a Greek food fan.

Tomato bredie

Tomato bredie

Tomato bredie

Tomato bredie

This is really yummy and you will need a good amount of fresh bread to mop up the sauce. Try to keep a little for the next day, somehow it just tastes better the next day. it’s about as close to home style boere comfort food that you get so for those of you living outside SA, go on make it and smile when you remember this fantastic country of ours. (serves 8 people)

What you need

25 ml butter or sunflower oil
2 large onions chopped into fairly large pieces
1 clove garlic
1.5 kg stewing lamb, you can use knuckels, neck or regular stewing lamb but knuckles are seriously good.
about a teaspoon of salt
ground pepper to taste
little stock, water or wine
1/2 kg potatoes into bite size pieces
1/2 kg medium tomatoes, skinned and chopped
2 tins peeled chopped tomatoes
1 tsp sugar
pinch of thyme
1 tsp chopped fresh marjoram

The process

Heat the butter in a large saucepan and cook the onions and garlic for about 5 minutes or until the onions are transparent.

Add the meat and brown quickly on all sides. Add the salt, pepper and a little stock, water or wine. Cover the pot and simmer for around 1 and 1/2 hours. The meat should start to feel tenter.

Add the potatoes, tomatoes, sugar, thyme and marjoram and stew for a another hour or so, let it simmer away slowly and develop into a rich tomatoey sauce.

That’s it, South Africa in a pot! Serve with loads of warm crusty bread or mashed potatoes. If you like tomato Bredie, you will also love this easy beef casserole recipe.