Swartberg Private Nature Reserve in the Klein Karoo, is renowned for many things. Apart from the breathtaking views, the farm’s charming isolation and the wide variety of game, guests return for the scrumptious meals of which their lamb shank is a favourite. Why not impress the family with this one over the Easter Weekend?
Braised lamb shank a la Swartberg
What you need: 6 lamb shanks, 2 carrots, handful fresh thyme, salt and pepper, 2 onions, Rosemary, 50ml olive oil, 2 leeks, 2 bay leaves, 2 celery sticks, 250ml red wine, 3 garlic cloves, 1 tin chopped tomatoes, 3 tbs tomato paste, 1 tsp salt
What you do: Boil shanks in salted water for 1-2 min. Heat oil, season shanks and brown, add vegetables and brown slightly. Add garlic, tomato paste, herbs, bay leaves, red wine, salt and tomatoes. Add mutton stock to cover meaty part of shank. Bring to boil, lower the heat and simmer gently for 1½-2 hours.
Sherry sauce: Boil down: 1 cup sherry, 2 cups thickened gravy made from meat juices (reduced by half)
Garden Vegitable Risotto: What you need: 2 tbs butter, Salt and pepper to tast, 1 cup risotto rice, 1 litre chicken stock, cream, ½ cup white wine. What you do: Cook risotto till al dente. Add sauted veggies, Parmesan and parsley. When heating, add cream to make risotto creamy.