- Delivery Information
- Additional information
- Cut Diagram
The hind quarter knuckle of the leg. Portion – 500g.
Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.
Contact our friendly staff to confirm your delivery dates and times.
Cape Town CBD and Atlantic Seaboard – Monday to Saturday.
Southern Suburbs up to Steenberg – Monday to Saturday.
Northern Suburbs – Monday to Saturday.
Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.
Table View, Sunset Beach & Blaauwberg – Monday to Saturday.
False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.
Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.
Braised lamb shanks
- 2 tablespoons extra-virgin olive oil divided
- 4 – 6 lamb shanks trimmed of excess fat
- 1 large white onion diced
- 6 cloves garlic minced
- 2 large carrots sliced 1/2-inch thick
- 1 pinch coarse salt and freshly ground pepper
- 1/4 cup flour
- 2 cups beef stock
- 1 1/2 cups red wine like Merlot Pinot Noir, or a Chianti — optional. Substitute with extra stock).
- 14 oz (400 g) passata (tomato puree or American tomato sauce)
- 2 tablespoons tomato paste
- 2 beef bouillon cubes crushed
- 1 teaspoon fresh rosemary finely chopped
- 2 tablespoons fresh parsley finely chopped (divided)
- 2 bay leaves
- Salt and pepper to season
Instructions – Oven Method
Preheat oven to 350°F (175°C).
Wash and pat dry lamb shanks with paper towel.
Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaini
ng shanks and oil.
Transfer to a plate, tent with foil to keep warm, set aside.
To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
Add stock, wine, puree, tomato paste, bouillon and herbs. Bring to a simmer on the stove.
Cover, transfer to lower part of the oven and cook for 2 1/2 hours, or until the meat is fall apart tender (adjust the heat so that the liquid simmers very slowly).
Gently transfer the shanks onto a plate; tent to keep warm.
Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.OPTIONAL: skim off any additional fat which rises to the surface.
- You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon. If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. (See notes about thickening.
- Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.
- Garnish with parsley and serve with mashed potatoes, rice or pasta.