barbeque, braais, cooking, dinner, food, garlic, gravy mix, lamb, lamb shanks, mint, mint sauce, roast, rosemary, self raising flour
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.