M A I N S
SERVINGS 6
TIME PREP 30MIN COOK 6 HOURS
METHOD OVEN: 150 °C
method STEP 1 Preheat the oven. Make incisions in each shank and place garlic clove in.
INGREDIENTS
Lamb shanks
6
Cloves of garlic
6
Onion, sliced
1
STEP 2 Heat olive oil and braise onion lightly.
Olive oil
Fresh thyme
STEP 6 Place sprigs of thyme on top, cover with tin foil and cook for about 6 hours. STEP 7 Put a sprig of rosemary into the shank marrow when plated. Serve with mash, sweet pumpkin / butternut and peas and carrots. STEP 8 Make gravy with meat juices, if desired. STEP 3 Sear shanks until lightly browned then place in oven dish and sprinkle with salt, pepper & oregano. STEP 4 Pour stock into bottom of dish, add wine and lemon juice. STEP 5 Spoon yoghurt, drizzle honey and lemon zest onto shanks.
Plain/Greek yoghurt
1kg
Honey
125ml
Oregano
15ml
Stock cube dissolved in 500ml water
1
Lemon, zested & juiced
1
Dry white wine
125ml
Salt
10ml
Black pepper
5ml
Sprigs of rosemary
6
ABOUT THE COOK Gareth MacDonald has shared his delectable Slow Roasted Lamb Shank recipe with us. When asked what makes the Valley special to him, Gareth expressed his love for the breathtaking views from his house, overlooking the valley and both oceans. The serene ambiance and majestic mountains make it a piece of paradise for him. His inspiration for entering this recipe stems from his belief that good food is meant to be shared and enjoyed by all. Gareth sees The Longbeach Mall Cookbook as a privilege and a recognition of his culinary skills within his community. Gareth introduces himself as someone who appreciates well-balanced dishes and enjoys cooking for gatherings big and small. He is not only a passionate cook but also a keen bridge player, a DIY enthusiast, an avid reader, and a follower of the ATP circuit. With a strong faith that gives him hope for the future, Gareth MacDonald brings not only a delicious recipe but also a taste of his vibrant life to The Longbeach Mall Cookbook.
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