Garlic (crushed) 1 clove per shank
Rosemary – chopped
Olive Oil – 1 tablespoon
Balsamic Vinegar – 1 tablespoon
Chilli (chopped) – 1 per shank (optional)
1 Onion – sliced
Place onion evenly over the bottom of a roasting pan and cover with water. Add marinated lamb shanks and all extra liquid.
Cook uncovered over a hot fire for 1 hour. Check water.
Cover, turn your Jackpot off and leave to simmer for a further 2.5 hours.
Bisto 2 teaspoons
Self raising flour 4 teaspoons.
Mix together adding a little water at a time, ensure all lumps are removed until mixture runs smoothly off the spoon.
Remove cooked shanks
Boil the remaining liquid on stove, pour in gravy mix mix slowly, stirring all the time until thick.
Make your own Mint Sauce
Chop a large quantity of fresh Mint
Add 1 teaspoon sugar
Add balsamic Vinegar.
(left over sauce lasts for 6 months in the fridge)
Cooking times may vary – mutton is better done for 5 hours. If in doubt leave cooking for longer. The food will not spoil.
What is it?
The JackPot is a cooking device that combines the functionality of a very good open braai (barbeque) with that of the well known Kettle braai.
The registered design has a number of unique, innovative features that make using the device a pleasure.
The JackPot has a number of advantages over the Kettle braai:
– It is conveniently placed at waist height.
– The opening is toward you so that it operates like a normal oven.
– The lid opens like a normal oven and forms a convenient shelf – or it can be lowered if a shelf is not required.
– It has two cooking levels – the lower one being especially useful for roasting vegetables while the meat is cooking on the upper level. This allows the meat juices to drip onto the vegetables, adding to the delicious smoky flavour.