|1.5 kg||lamb shanks|
|1 cup||apricots — dried|
|20||garlic — large cloves|
|10||fresh oregano — sprigs|
|3 cup||stock — beef|
|1 tbsp||cumin — ground|
|1 tsp||dried oregano|
|1 tsp||paprika — smoked|
|salt and freshly ground black pepper — to season|
|1 kg||potatoes — chopped|
|2||onion — large, peeled and chopped|
|salt and freshly ground black pepper — to taste|
|1/4 cup||pine nuts — (to serve)|
|1 cup||fresh basil — or parsley, chopped|
|wholegrain mustard — to serve|
For the lamb shanks, pre-heat the oven to 200°C. Place the lamb, apricots, garlic, oreganum sprigs and bay leaves in a casserole dish with a lid. Combine the stock, Port, cumin, dried oreganum and smoked paprika and pour over the meat and other ingredients in the casserole dish. Cover with a lid and roast in the oven for 2 hours until fork tender. Season to taste.
For the puree, toss the potatoes, onions and olive oil together. Season with a bit of salt and pepper and turn the vegetables out onto a roasting tray. Half way through the cooking process of the meat, add the vegetables to roast for 1 hour. Remove and add the vegetables to a food processor. Add in the cream and butter and give it a quick whizz until smooth. Do not over mix. Season it to taste.
Serve the lamb shanks with its sauce over the potato and onion puree. Top with a scattering of the pine nuts, basil leaves or chopped parsley and serve with some wholegrain mustard on the side, if you like.
Leftover lamb shank meat can be shredded and makes for a wonderful filling in sandwiches, omelets or wraps the following day.
Reprinted with the permission of Illanique van Aswegan.