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Slow-cooked lamb shanks are meltingly tender and roasted to perfection
Hubby had reason to visit his old ‘playground’ the other day and popped in to see a friend who owns a butcher where he got (among other) some lovely lamb shanks. It was a pleasure cooking them because we don’t get them in this size at my local supermarkets. Enjoy!
2 big lamb shanks
1 tsp lemon pepper
1 tsp garlic salt
1 tsp thyme
1 tsp rosemary
¼ tsp cumin
1 tsp BBQ Spice
1/4 tsp bicarbonate of soda
3 crushed garlic cloves
2 Tbsp lemon juice
2 Tbsp yogurt
2 Tbsp olive oil
1 Tbsp Soya Sauce
1 Tbsp Oyster sauce
1 Tbsp tomato sauce
1 chicken stock pot
¼ cup apple cider vinegar
½ cup boiling water
1 Onion quartered
Few sprigs thyme
Wash and dry lamb shanks.
Mix all spice ingredients (except stock, vinegar, onion, thyme, and water.
Rub into lamb shanks coating evenly.
Add lamb shanks (with marinade) to large ziplock bag and marinate overnight or as long as possible.
Preheat oven to 250C.
Add stockpot, vinegar, and water to oven roasting pan.
Add shanks and thyme sprigs.
Roast uncovered for 10-15 minutes.
Cover with a lid and reduce temperature to 160 degrees.
Roast for another 1 ½ – 2 hours (longer if you want well done).
CREAMY YELLOW MASHED POTATO
4 Potatoes quartered
1 chicken stock cube
¼ tsp turmeric
4 tblsp butter
2 tsp white onions soup powder
1 tsp baking powder
1 egg (optional)
1 cup Cream
Salt and black pepper to taste
Add potatoes to cold water with chicken stock and turmeric and bring it to a boil.
Boil until soft. Drain and return to the pot.
Add butter, baking powder, onion soup powder and mash.
Using electric hand beater beat in egg while slowly adding cream until desired consistency reached.
Season with salt and pepper.
Prepared, tried and tested by Melanie Kramar
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