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Denning Vleis

Chef Louise Briskie-deBeer,
LuLu’s Restaurant

This hulking lamb shank is tamed by slow-roasting it to seal in the warm South African flavours of tamarind, allspice and cloves. The meat falls off the bone into succulent shreds, perfect for mouth-watering lamb sandwiches the next day.

4 lamb shanks
4 cloves of garlic, minced
2 medium onions, sliced
1/2 cup dried cranberries
8 bay leaves
10 whole allspice
10 cloves
1/2 cup tamarind concentrate
1 tbsp whole black peppercorns
1-2 chopped chile peppers
salt to taste

Denning Vleis
1. Preheat oven to 375ºF.
2. Grind allspice and cloves.
3. Layer onions, garlic, bay leaves, peppercorns, chile and cranberries in bottom of roasting pan. Place lamb shanks on top.
4. Add 1/2 cup of boiling water to tamarind paste. Pour over lamb.
5. Sprinkle with allspice, cloves and salt.
6. Cover pan and bake for 2.5 hrs. Rest in oven 1 hr before serving.

Yield 4 servings

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