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INGREDIENTS:
- 4 lamb shanks
- Salt and pepper to taste
- 3tblspn sunflower oil
- 3cloves minced garlic
- 1 onion (diced)
- 1 large carrot (cut into desired shapes
- 1 ½ tblspn tomato paste
- 1 tblspn corn flour +1 tblspn water
- 1 tspn chilli flakes
- 1 beef stock cube
- 2 cups water
- 1 cup red wine
- 1 sprig fresh rosemary
METHOD:
1.Pat dry the shanks ,season with salt and pepper
2.Heat oil in a large pot, add shanks in batches and sear each of them until browned both sides, 5 to 8 minutes. Set them aside. add onion and cook until almost done, add carrots before adding garlic.
3. Add tomato paste, chilli flakes, and mix to combine.
4. Add the wine, and mix to deglaze the pot.
5. Add the rosemary, stock cube, plus water, bring everything to a boil then add the lamb shanks and cover the pot.
6. Cook for 1 hour on low heat.
7. Make a paste of cornflour with 1 tblsn water, then add to the pot. Mix until combined and cook for an extra 45mins to an hour, or till tender ,sauce reduced and meat is falling off the bone.
For the Chopped salad
Ingredients:
- Feta cheese
- 1/2 cucumber, chopped
- 1 cup cherry tomatoes, chopped (2 Roma tomatoes is an alternative)
- 1 avocado, chopped
- 1/2 orange cucumber, chopped
- Chopped cilantro to garnish
- In a bowl, combine all ingredients and serve!
Salad dressing:
- 1/4 cup, olive oil
- 3 tablespoons, lemon juice
- 1 garlic, crushed
- 1 teaspoon, Dijon mustard
- Add all ingredients in a mason jar and shake well.