Serves: 4 people
Preparation time: 4 hrs
- 4 medium lamb shanks, whole
- 500 ml red wine (don't use cheap wine)
- 500 ml coca cola
- 250 ml balsamic vinegar
- 1 tsp salt
- 1 tsp cracked black pepper
3 stalks rosemary
1 punnet baby marrows
- 1 punnet petit pans
- 1 large onion, sliced
- 1 large red belle pepper
2 tbsp olive oil
2 cups cous cous
- 4 cups water, boiling
- pinch salt and black pepper
- 1 tsp salted butter
3 tbsp dukha (spice mix)
3 large onions, sliced
- 1 cup balsamic vinegar
- 125 ml sugar (brown or white)
- pinch salt
- 1 tbsp olive oil
- 1 large sweet potato, washed
- 200 ml cake flour
- pinch salt and pepper
- dash paprika
- dash garlic powder
- 125 ml water
- 3 large black mushrooms
- Ensure the lamb shanks are clean (rinse if you think necessary).
- Place the 4 shanks as upright as possible in an oven dish.
- Add all the liquids, spices and rosemary and cover with a lid or foil.
- Place in a preheated oven at 160 C and slow cook for 3 hrs.
- Remove lid/foil and bake uncovered for a further 50 min. Remove and allow to rest.
- Slice vegetables and rinse well.
- Heat olive oil to piping hot in a large pan.
Fry vegetables until al dente and caramelised around the edges. Add salt and pepper to taste.
In a shallow dish, mix cous cous with a pinch of salt and pepper. Add boiling water, cover and stand for 3 min.
Add butter to cous cous and mix in with a fork, loosening and fluffing it up. Add dukha, mix gently.
Fry onions in olive oil with a pinch of salt, on high heat until translucent.
- Add sugar and vinegar and fry on medium heat until sticky.
- On a plate, lay a bed of cous cous, top with lamb shank and add vegetables on the side.
- Top the shank with the onion marmalade and a fresh rosemary sprig and serve.
- Grate sweet potato and squeeze out all liquid, using a dishcloth.
- In a bowl, mix sweet potato, flour, salt, pepper, paprika, garlic powder and water to make a fritter mixture.
- Heat olive oil and fry fritters on medium high heat until golden brown on both sides.
- Using the same oil, fry black mushrooms and season.
- Create a stack with alternating fritters and mushrooms, pin together with a rosemary sprig.
- Drizzle with some garlic butter, made with vegan margarine and serve.