I confess I have never cooked this. I actually don\’t want to cook it, because it smells so meaty just reading about it. BUT. Whenever my mum cooks it, I thoroughly enjoy it. Go figure. The recipe stays for now. Mum cooks it on the stovetop, which takes a long time. I\’ve suggested pressure cooker times below.
- 4 lamb shanks chopped in half by the butcher.
- 4 carrots, peeled and chopped
- 2 onions, chopped
- 1 bunch (about 8 sticks) celery, chopped
- 1 sweet potato, chopped
- dark mushroom soy sauce
- 1 tbs dry apera or whiskey
- 3 tbs cornflour
- salt and pepper
- garlic
Method:
- Marinate the meat in the mushroom soy, apera, cornflour, salt and pepper.
- Fry the onions and garlic and then brown the lamb shanks (lift out of the marinade).
- Then add the marinade with just enough water to barely cover the meat.
- Cook on the stovetop for ages (at least an hour) or in a pressure cooker on high for 35 minutes.
- Then add the carrots, celery and sweet potato and cook further until the sweet potato becomes quite soft and the meat almost falls off the bone.