Page 21 - Interface March 2024

RECIPE OF THE MONTH

FROM HEAD CHEF JANDRI STEYN

Red Wine, Balsamic

and Rosemary Braised

Lamb Shanks

INGREDIENTS
4 lamb shanks,
1 Onion peeled
1 cup red wine
2 cups chicken stock
¼ cup balsamic vinegar
2 long sprigs rosemary
Olive oil
Mash and broccolini, to serve

DIRECTIONS
1. Preheat the oven to 170°C. Place a heavy
based casserole over a moderately high
heat. Rub some olive oil over the lamb
and season with salt and pepper. Sear
for 8 minutes or until browned all over.
Remove the shanks and set aside.
2. Place the shallots in the pan and cook
for 4 minutes or until coloured. Add the
wine, stock, vinegar and rosemary along
with the lamb. Bring up to the boil,
cover and place in the oven for 2 hours
or until very tender. Remove the lid and
cook for a further 30 minutes. Turn them
over once or twice if they are colouring
too much.
3. Use a spoon to skim off any fat that
has risen to the surface and reduce the
sauce over a high heat if necessary.
Serve with olive oil mash and steamed
broccolini.

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