The secret to these tender, tasty, fall-off-the-bone shanks lies in the marinade. A sure way to get everyone to ask for seconds.
- Preheat the oven to 200°C.
- Cut slits into shanks. Push in garlic slices.
- Mix flour and Spur Steakhouse Spice and rub over shanks. Heat oil in a large heavy-based saucepan and fry the shanks until browned.
- Layer the carrots, celery, onions, leeks and rosemary onto the base of an ovenproof dish.
- Sauce: Mix Spur Grill Basting, Spur Durky Sauce, red wine and Spur Seasoning Salt together. pour sauce over shanks and cover with foil or lid.
- Cake in the preheated oven for about 1 hour. Reduce heat to 180 °C, remove lid or foil and roast further for about 30 minutes. Remove from oven and serve with the meat gravy and potato mash.
- For an indication when shanks are done; the meat will start falling off the bones.
- Thicken sauce with a paste of flour and water, if preferred and serve sauce with shanks.
- As alternative to oven-roasting, these lamb shanks can also be pot-roasted for 1½ – 2 hours. With the long simmering and slow cooking, it will also result in delicious tender shanks.
- Serve with mint jelly.
5 – 6 medium potatoes, peeled and cut in pieces
3 ml (½ tsp) Spur Seasoning Salt
1 clove garlic, crushed (optional)
About 125 ml (½ cup) warm milk
50 g butter or margarine
Freshly ground black pepper to taste
- Boil potatoes in water with Spur Seasoning Salt until soft. Drain water and mash the potatoes well in the pot.
- Add remaining ingredients, stir and heat for a few minutes until creamy and serve warm.
The secret to making creamy mashed potatoes is to add warm milk.
– Herb Mash: Add 15 ml (1 Tbsp) chopped fresh parsley, mint or coriander.
– Cheesy Mash: Add 125 ml (½ cup) grated Cheddar cheese.