The wild horses of Namibia
November 30, 2016
Facts on the environment in Namibia #1
December 1, 2016
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SLOW COOKED LAMB SHANKS
Extract from the book Life on a Table by Antoinette de Chavonnes Vrugt
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You can make this for a family of six or for a crowd of 200+ – it is always a hit. The emphasis is on SLOW!
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INGREDIENTS
4 lamb shanks
Salt and freshly ground black pepper
5 ml coriander seeds
1 small dried red chilli
10 ml dried rosemary
5 ml dried marjoram or oregano
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]METHOD
Grind the coriander, chilli, rosemary and oregano in a coffee grinder or with a pestle and mortar.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
45 ml flour
15 ml olive oil
2 cloves garlic
2 large carrots, peeled
6 sticks of celery
2 onions
30 ml balsamic vinegar
250 ml dry white wine
1 x 45 g tin of anchovy fillets (optional)
2 x 410 g tinned plum tomatoes
1 handful of fresh basil, oregano or flat-leaf parsley, roughly chopped for garnishing
[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]Season the meat with salt, pepper, the spice mixture and flour and put in a casserole.
Finely chop all the remaining ingredients (except for the fresh herbs) and pour over the meat.
Bake in the oven at 180°C for about 4 hours or until soft but not falling off the bone.
Skim off any fat and season to taste.
Garnish with the roughly chopped fresh basil, oregano or flat-leaf parsley.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
SERVE WITH GREMOLATA
60 ml parsley, finely chopped
Rind of 2 lemons, finely grated
2 cloves of garlic, finely chopped
45 ml extra virgin olive oil
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Life on a Table can be purchased from Venture Media offices at 1 Mozart Street, Windhoek West, Namibia. To order a book email bonn@venture.com.na or phone 061 420 514.
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