Lamb Shank – Serondella Game Lodge

Going on safari doesn’t mean doing without life’s little luxuries – on the contrary, you’ll find that mealtimes far exceed your expectations during your stay at Thornybush!

Here are the secrets behind the delicious lamb shanks served up at Serondella Lodge, courtesy of the illustrious Chef Godsave Mnisi.

Ingredients

  • 4 Lamb shanks
  • 1 Teaspoon coriander seeds
  • 1 Small dried red chilli (or 2 teaspoons fresh chilli)
  • 1 Tablespoon fresh rosemary (chopped)
  • 1 Teaspoon dried oregano or marjoram
  • 1 Tablespoon flour
  • 1 Tablespoon olive oil
  • 1 Clove garlic, finely chopped
  • 1 Large carrot, quartered, finely, sliced
  • 6 Sticks celery, quartered, finely, sliced
  • 2 Large onions, finely chopped
  • 1 Tablespoon fresh rosemary
  • 2 Tablespoons balsamic vinegar
  • 170ml Dry white wine
  • 6 Anchovy, fillets
  • 2 400g tins of plum tomatoes
  • 1 Handful fresh basil or continental parsley, roughly, chopped
  • Sea salt and freshly ground black pepper to taste

Method

  1. Heat the oven to 180 C/350 F.
  2. Mix the coriander seeds and dried chilli together and crush them in a mortar and pestle. Mix in the dried marjoram.
  3. Season the lamb shanks with sea salt and freshly ground black pepper. Roll them in the herb mixture and dust them with the flour.
  4. Heat a thick-bottomed casserole pan, add the oil, and brown the meat on all sides.
  5. Set the lamb shanks aside.
  6. Add the garlic, carrot, celery, onions, chopped rosemary and a pinch of salt to the casserole and let them sweat until softened.
  7. Add the balsamic vinegar and allow it to reduce to a syrup.
  8. Pour in the white wine and simmer the mixture for 2 minutes.
  9. Add the anchovies and the tinned tomatoes, leaving the tomatoes whole.
  10. Give the concoction a good shake and place the meat back into it.
  11. Heat until the liquid boils.
  12. Put the lid on the casserole and place it in the oven for 1.5 to 2 hours.
  13. Remove the shanks from the oven and test the seasoning.
  14. Stir in a handful of chopped basil, marjoram or parsley before serving.

Chef’s Notes

  • You can use a mixture of verjuice and stock in place of the wine.
  • Anchovies may seem like an odd match for lamb but they really intensify the flavour. Once you’ve tried this variation you’ll never cook lamb shank any other way!

If you love a good lamb shank, then make sure you get in touch and book your safari at Serondella Lodge!

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