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.
