Trim the fat and sinew off the lamb shank.Mix lamb shanks with garlic, rosemary, lemon juice, olive oil and balsamic vinegar.Allow to stand overnight and refrigerate.Brown lamb shanks in a large pot, add marinate, tomatoes, shallots and red wine.Bring to the boil, simmer for approximately 3 to 4 hours, until the lamb shank is tender. Add water if the dish reduces too muchBlanch carrots and green beans.Crisp thinly sliced onions in the oven.Couscous:Follow recipe instructions on back of box.Add chopped red pepper and parsley, season.Serve with couscous salad and seasonal vegetables.Serve with onion slices and lemon zest on top.
Recipe by Lara Marais of CTIA Chefs Academy.Are you a student chef with a passion for developing new recipes? Enter our NextGen competition!
Ceili McGeever visits Homage on Loop Street, the restaurant celebrating local cuisine with fire.
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