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
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.
Beef stroganoff takes just 10 to 15 minutes to prepare and in a little over half an hour you can can present a truely delicious meal to meal to your family that any restaurant would be proud to serve. This is for 2 large servings which could feed 2 adults and 2 small kids. I double this up to feed 5 of us. Not for weight watchers
What you need
750 grams aged rump steak
2 tablespoons flour
1 teaspoon paprika
A nice big chunk of butter 60grams or so
2 medium onions finely chopped
2 cloves garlic crushed
1 packet small button mushrooms
juice of half a lemon
splash of red wine (50 ml)
2 tablespoons tomato paste
1 sour cream (375 ml)
a palm full of chopped chives
Thinly slice the steak against the grain, mix flour and paprika together and coat the steak pieces with the mixture. Its easiest to put it in a bag amd shake it around.
In a saucepan on a medium heat, melt the butter, add the onions and garlic and stir for a few minutes or until the onions are soft.
Increase the heat to maximum and add the steak and brown the meat stirring constantly. Add the mushrooms, lemon juice and wine, stir to mix it all together, reduce heat to low, cover with a lid and let it simmer for about 5 minutes.
Lastly stir in the tomato paste and sour cream and stir for a minute or 2 until its back up to simmer.
You are done!
Serve over pasta or rice and sprinkle with the chives.
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
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.
Cuban spicy Chorico
This has become one of my all time favorite recipes that takes about 10 minutes to prepare. I made it one day for a few mates who came over to watch the rugby and now I can’t seem to get rid of them. I first had it at a Cuban restaurant in Cape town and just could not get enough of it so had to get a recipe going and here it is!
It can be spicy or mild but I would recommend as spicy as you can handle.
Warning: You will not be welcomed by lovers who have not been eating this with you.
What you need
A couple of Chorizo, say 6 inches of chorizo per person sliced into fairly chunky slices, about 1/2 cm each.
Put a pot on the stove, add 1 tin of chopped tomatoes for every 4/5 people(with or without onion – depends how you feel) . Heat on a medium heat for a few min. Add a few cloves of crushed garlic, whole dried chilli’s to your taste and a teaspoon of paprika per tin tomatoes (smoked paprika if you have) and gently simmer it for a few minutes. Toss on the sliced chorizo and let it all simmer while you cut up a few french loaves or pita or whatever you prefer.
Spoon the mixture into a bowl and if you like it fancy like I do, chop up a few spring onions and sprinkle on top and drink up those compliments.
If you really want to make it a special experience for your friends, make this biltong recipe and the tortilla recipe.