Nina Timm’s Drunken lamb shanks Recipe

The Eat Out Woolworths Restaurant of The Year All the Eat Out star restaurants Eat Out judging process

Join our community

Write reviews, comment on stories and enter competitions.
Sign up as a user
List your restaurant

Create and manage a listing for your restaurant.
Sign up as a restaurant
Claim your restaurant

Manage an existing listing.
Claim your restaurant

Get the latest restaurant and food news delivered to your inbox every week!

@eatout_southafrica

Nina Timm’s Drunken lamb shanks

“The dark, almost sinister colour of the beer gives the lamb shanks a lovely warm and intense flavour,” says cookbook author Nina Timm. This is another dish you can relinquish to the mercy of the oven. Served with samp, it’s a meal fit for a king.

Serves: 6

comfort food

lamb

Nina Timm

stews

Ingredients

For the samp

1 kg rinsed samp

water

10 ml salt

125 g butter

For the lamb shanks

6 whole Karoo lamb shanks

6 sprigs fresh rosemary

6 sprigs fresh mint

salt and pepper

100 ml olive oil

2–3 large peeled and finely chopped red onions

2–3 peeled and sliced cloves of

30 ml balsamic vinegar

50 ml honey

2 oranges

1 litre lamb stock

340 ml dark beer

200 ml raisins or sultanas

Method

To make the samp
Preheat the oven to 80 °C. Place the samp in a large oven casserole and pour in enough water to reach about 2 cm above the samp. Add the salt and butter, cover with a lid and cook in the oven overnight or in the oven drawer for at least 8 hours.

To make the lamb shanks
Preheat the oven to 160 °C. Clean the shanks and pat dry with paper towel. Using a sharp knife, make a small slit near the bone of each shank and insert a sprig of rosemary and mint. Season the shanks with salt and pepper. Preheat the oil in a large ovenproof pot and fry the shanks until golden-brown. Meanwhile, wash the oranges, halve them and remove the pips. Mix them with the remaining ingredients and then add to the shanks and stir through. Cover with a lid or foil. Cook the shanks in the oven for 2½ –3 hours or until the meat falls off the bones. When the cooking time is over, remove the shanks very carefully from the pot and try to keep them whole. (It looks more impressive if you serve shanks whole.) Pour all the pan juices and leftover bits of orange, garlic and onion into a smaller saucepan and blitz with a stick blender until smooth. Reduce the sauce until nice and thick. Season with salt and pepper if necessary and serve with the shanks and samp.

Extracted with kind permission from Easy Cooking from Nina’s Kitchen by Nina Timm (Struik Lifestyle).