Bush Tomato Slow Braised Lamb Shank

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Bush Tomato Slow Braised Lamb Shank

Recipe By Nornie Bero

Ingredients

  • 2 - 4 lamb shanks

  • ½ tsp cardamon

  • ½ tsp cinnamon

  • 1 tsp turmeric

  • 1 tsp bush tomato

  • 1 tsp pepperberry

  • 2 tbsp lime zest and lemon zest

  • 5 dates, chopped

  • 400 g passata

  • 1 l vegetable stock

  • 1 onion

  • sea salt, to season

Method

  • Pre heat oven on 180 degrees (C). 

  • Marinate the shanks with cardamon, cinnamon, turmeric, bush tomato, pepperberry and salt for 30 minutes.

  • In a large cast iron pot that can be placed in the oven, sear of shanks each side for 2 mins.

  • Add onions lemon and lime zest, chopped dates and cook off for 2 mins. Add the passata and veggie stock until it’s simmering.

  • Cover the shanks in the pot with baking paper and foil, shut off with a lid and place in oven for 1 hour and 45 mins until the meat is falling off the bone.

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