Apricot, origanum and garlic braised lamb shanks

Illanique Van Aswegen
6 servings Prep: 20 mins, Cooking: 3 hrs

By Food24 February 21 2017
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Ingredients (20)

LAMB SHANKS:
1.5 kg lamb shanks
1 cup apricots — dried
20 garlic — large cloves
10 fresh oregano — sprigs
2 bay leaves
3 cup stock — beef
1 cup port
1 tbsp cumin — ground
1 tsp dried oregano
1 tsp paprika — smoked
salt and freshly ground black pepper — to season
PUREE:
1 kg potatoes — chopped
2 onion — large, peeled and chopped
2 fresh chillies
salt and freshly ground black pepper — to taste
1/2 cup cream
1 tbsp butter
1/4 cup pine nuts — (to serve)
1 cup fresh basil — or parsley, chopped
wholegrain mustard — to serve
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Method:

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.

Tip:

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.



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