Tags
barbeque, braais, cooking, dinner, food, garlic, gravy mix, lamb, lamb shanks, mint, mint sauce, roast, rosemary, self raising flour
Lamb Shanks
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
Water
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.
Gravy:
Ingredients:
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.
Method:
Remove cooked shanks
Boil the remaining liquid on stove, pour in gravy mix mix slowly, stirring all the time until thick.
To serve:
Mashed potato
Peas
Mint Sauce
ENJOY!!
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.
aristonorganic 