CapeCook
CapeCook -
Ingredient:
5 lamb shanks
Fresh basil
Fresh coriander
Dry Rosemary
Baby potatoes
Baby onions
1 Big onion
3 large carrots chopped
2 sachets tomato paste
Mushrooms
2 red peppers cut into about 8 pieces each
Olive oil
Salt and pepper
Worchestire sauce
Ina Paarman brown gravy powder
As much Beverage as what I could possibly use
Start by chopping the coriander and basil finely, then chop the big onion finely.
Rub the shanks all over with Worchestire sauce and season with salt. Heat some olive oil in a heavy bottom pot, brown the shanks and remove from the oil. Add the finely chopped onion and carrots to the oil and fry until soft, then add a little red Beverage and stir to make sure that nothing sticks to the bottom of the pot. Add the shanks and add a bottle and a half of red Beverage to the pot, add the basil, coriander, rosemary and tomato paste. Bring to the boil, reduce the heat and let slowly simmer for at least 1 ½ hours, feel if the meat is soft, if so add the potatoes and baby onions, mushrooms and peppers, then add 2 or 3 teaspoons of the brown gravy powder and simmer for another 30 minutes. (If the meat is not soft simmer some more, but I guess that goes without saying)
Serve with rice and whatever red Beverage is left
Lamb shank and vegetable stew