Lamb shank and vegetable hotpot
Ultimate flavour is created if meat and vegetables are cooked to perfection in one oven roasting pot. Serve this mouthwatering recipe, which may become a regular on your menu with garlic bread, rice or pasta.
|6||Lamb shanks, +/- 250 g each|
|2 Tbsp||Vegetable oil|
|1 tsp||Beef stock, powder|
|1 cup||Red wine, or white wine|
|6 leaves||Bay leaves|
|4 cloves||Garlic, crushed|
|2||Onions, cut into wedges|
|1||Leek, sliced 1 cm thick|
|1 sprig||Fresh rosemary, or 1 tsp, dried|
|1 sprig||Oregano, or 1 tsp dried|
|4 medium||Carrots, cut into chunks|
|4||Parsnips, cut into chunks|
|½ small||Turnip, finely diced|
|6 medium||Potatoes, peeled and quartered|
|1 cup||Green beans, cut into sections|
|1 head||Broccoli, broken into small florets|
|0||Salt & freshly ground pepper, to taste|
|6||Spring onions, cut into sections|
- Preheat the oven to 160 degrees C. Heat the oil in an oven roasting pot and brown the lamb shanks over moderately high heat, turning constantly. Add the water and stock powder and bring to boil. Cover and cook 1 1/2 - 2 hours or until the meat is tender. Add a little extra water only if necessary to keep the meat quite moist.
- Remove the pot from the oven and add all the ingredients except the beans and broccoli. Cover and return to the oven for another 30 minutes or until the vegetables are almost cooked and the meat meltingly tender. Once again add a little extra water only if necessary to keep the ingredients moist.
- Add the beans and broccoli and season to taste with salt and black pepper. Cover and cook 20 minutes more. Toss in the spring onion and return to the oven for 5 minutes to heat through.