Lamb and Legacy Port braised Lamb shanks on gnocchi

Port braised Lamb Shanks on gnocchi

A tender, flavourful lamb dish that’s perfect for a family meal

INGREDIENTS:

  • 2 Lamb shanks
  • 3 tbsp Butter
  • 1 Onion, chopped
  • 2 Celery stalks, finely chopped
  • 1 tsp Dried chilli flakes
  • 5 Garlic cloves, chopped
  • 2 Bay leaves
  • 2 Star aniseed
  • 2 Fresh rosemary sprigs
  • 4 Fresh thyme sprigs
  • 2 tbsp Soy sauce
  • 50ml Apple cider vinegar
  • 200ml Beef stock
  • 750ml BoPlaasWines Port
  • 1 tsp Whole green peppercorns
  • 400 gr Baby carrots
  • 1 cup african oils Dried figs
  • salt to taste

 

METHOD:

  1. Place lamb shanks directly on the braai grid over hot coals. Season generously with salt on all sides and sear until browned.
  2. In a potjie pot, melt butter over medium coals. Add chopped onion, finely chopped celery stalks, braised until soft. Stir in chilli flakes, chopped garlic, bay leaves, star aniseed.
  3. Once fragrant, add the seared lamb shanks, rosemary sprigs and thyme sprigs.
  4. Add soy sauce, apple cider vinegar, beef stock, boplaaswines port, green peppercorns. Bring to a simmer, cover and simmer on the coals for 1 hour.
  5. Add baby carrots and dried figs. Continue simmering covered for another 2 hours until the lamb is tender and falling from the bone.
  6. Remove from the heat and rest. Reduce the simmering liquid on the coals if desired.

 

GARLIC & THYME GNOCCHI INGREDIENTS:

  • 500gr Store-bought gnocchi
  • 50gr Butter
  • 2 Garlic cloves, chopped
  • 2 Fresh thyme sprigs
  • Salt to taste
  • 50ml Gin
  • Parmesan cheese, grated to taste

 

METHOD:

  1. Bring a large pot of salted water to a boil. Cook gnocchi until they float and rise to the surface, then cook for an additional 1-2min. Drain well.
  2. Heat a skillet on the braai over moderate heat. Add butter, let it foam and turn golden.
  3. Add chopped garlic, thyme sprigs. Fry for 30s until fragrant, then add the cooked gnocchi. Season with salt. Cook for 2-3 min, stirring gently until golden, infused with garlic and herb flavours.
  4. Pour Gin over the gnocchi and ignite.
  5. Sprinkle generously with grated Parmesan cheese and toss gently

 

HOW TO SERVE:

Divide the garlic, thyme and Parmesan gnocchi between serving plates. Top with braised lamb shanks and the reduction, including the soft carrots and figs.

 

WHAT CUTS ARE USED:

Lamb whole Shanks

Lamb and Legacy collaboration with Guy with a Braai

 

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