Aug 2020 - Bloem

&
RED WINE
SLOW FOOD
Lamb shank and oxtail and a bottle of
smooth, luscious red. We’re loving winter
Slow-braised Karoo lamb shank
(Serves 4 – 6)
Warm up with a hearty meal of slow-braised Karoo
lamb shank ... rich and delicious, cooked until the meat
falls off the bone. The recipe was shared by Spier Hotel ...
it’s winter food at its best. Serve it with a bottle of Spier
Creative Block 3. Subtle, perfumed notes of blackcurrant,
blackberry, raspberry, pomegranate and mulberry are
followed by spicy flavours of black pepper and coriander
... it’s a silky, rich mouthful.
You’ll need:
30 ml (2 Tblsps) vegetable oil; 4 medium-large lamb
shanks, trimmed of excess fat; 1 large white onion, diced;
2 large carrots, peeled & finely chopped; 6 garlic cloves,
finely grated; salt and freshly ground black pepper, to
taste; 500 ml (2 cups) beef stock; 375 ml (1.5 cups) good
red wine; 4 large tomatoes, chopped; 30 ml (2 Tblsps)
tomato paste; 4 sprigs rosemary; 4 sprigs thyme;
5 bay leaves
Method:
Preheat the oven to 160 °C. Heat the oil in a large, wide
oven-proof pot over medium-high heat. Brown the shanks
on all sides, then remove from pot and set aside. Add the
onions and carrots to the pot and fry over medium heat
until softened, then add garlic and cook for one minute.
Return the shanks to the pot and season generously with
salt and pepper. Add stock, wine, chopped tomatoes,
tomato paste and herbs. Bring to a simmer, then cover
the pot with a lid. Transfer to the oven and cook for 2 ½ - 3
hours, or until the meat starts falling off the bone.
Remove shanks from pot and set aside. Discard bay
leaves and herbs from the sauce and place pot on stove.
Simmer sauce over medium heat until thickened to your
desired consistency. Add the shanks and serve warm with
(optionally) herbed pap and vegetables.
You can order Spier Creative Block 3 online for R179
from shop.spier.co.za
16 Get It Bloemfontein August 2020 getitmagazine.co.za/bloemfontein