Jack Frost has arrived, bringing chilly weather all around the country. We need a little spice to heat things up. Say hello to Cape Herbs and Spices, and to Chef Alex Torrão, who’s known for infusing his South African-Portuguese heritage into innovative street food creations.
This slow cooked lamb shanks with mash pot pies takes just 30 minutes to prep … then let it do it’s cooking thing for three hours before you take it our the over and wow your guests. Serves four.
You’ll need:
Shanks Section
- 1 Tbsp each Cape Herb & Spice LOUISIANA CAJUN RUB , PERI PERI RUB , ATLANTIC SALT SEA GRINDER , BLACK PEPPERCORNS GRINDER and PAPRIKA
- 1 Cup Olive Oil
- 5 Garlic Cloves
- 4 Lamb Shanks
- 1 White Onion (roughly chopped)
- 2 Carrots (roughly chopped)
- 1 Can Tomato Puree or Passata
- 2 Sticks Celery (roughly chopped)
- 2 Fresh Bay Leaves
- 2 Sticks Fresh Rosemary
- 500ml Beef Stock
- 250ml Red Wine
Potato Pot Pie Section
- 4 Large Potatoes or 6 Medium Potatoes
- 1 Sheet Puff Pastry (at room temperature)
- 1 Egg (beaten)
- 100g Butter
- 75ml Cream
- 1 Tsp each of Cape Herb & Spice ATLANTIC SEA SALT GRINDER, BLACK PEPPERCORNS GRINDER and LOUISIANA CAJUN RUB
To make:
Lamb Shanks
Pre heat oven to 200℃ (woodfired – or gas pizza oven can also be used)
Generously drizzle the lamb shanks with olive oil. Apply Cape Herb & Spice PAPRIKA, Cape Herb & Spice LOUISIANA CAJUN RUB and Cape Herb & Spice PERI PERI RUB until the shanks are evenly covered. Add some Cape Herb & Spice ATLANTIC SEA SALT and Cape Herb & Spice BLACK PEPPERCORNS GRINDER.
Heat a pan and sear shanks evenly on all sides, roughly 3 minutes per side. This can be done over an open fire, gas, or electric stove. Set the shanks aside in a deep-dish oven tray.
Using the same pan, drizzle a little more olive oil and add your white onion, crushed garlic, carrots, celery, and aromatics (bay leaves & rosemary). Cook until onions and celery are soft.
Pour wine onto the pan and cook off the alcohol, followed by adding the tomato puree. Pour the mixture over the shanks, and finally pour over your beef stock.
Cover with aluminum foil, twice.
Put the tray in the oven, reduce the temperature to 160℃ and leave for 3 hours.
After 3 hours, remove from the oven and slightly open. Pour juices/sauce through a sieve into a saucepan and reduce by half.
Set aside the reduced sauce to serve with the lamb shanks.
Mash Pot Pies
Peel potatoes and cut into quarters.
Boil in salty water until soft or until a knife can penetrate the potatoes easily.
Strain excess water and add cream & butter. Mash together with potatoes until smooth.
Add Cape Herb & Spice ATLANTIC SEA SALT, Cape Herb & Spice BLACK PEPPERCORN GRINDER and Cape Herb & Spice LOUISIANA CAJUN RUB to taste if required.
Divide mashed potatoes into 4 ramekins.
Roll out puff pastry and cut 4 equal squares slightly larger than the diameter of the ramekins.
Gently cover the ramekin with the puff pastry and press the pastry on the sides of the ramekin.
Use a knife or toothpick cut a diamond pattern on the surface of the puff pastry and gently brush with egg wash.
Bake in oven for 15 – 20 minutes or until golden brown.
Serving suggestion
Add the lamb shank and pour the sauce over so that it creates a bed for the lamb shank to sit in. You can also serve the Mash Pot Pie on the side if you prefer.
Worth knowing … Cape Herb & Spice products are completely free from artificial flavours and colours, added MSG and preservatives. They are non-irradiated, non-GMO, Halaal and suitable for vegans. In addition, over 80 per cent of the herbs and spices used are procured from source, ensuring top quality and traceability.
