Little Havana: Slow Roasted Lamb Shank

For a fine dining experience where every detail has been taken care of, Little Havana ticks all the boxes. Here’s their recipe for one of their most popular dishes.

Slow Roasted Lamb Shank

Ingredients:

• 4 x 500g-600g shanks
• salt/pepper/paprika/garlic and chopped rosemary to season the shanks
• flour to coat the shanks
• 1kg of chopped carrots, celery and onions (mirepoix)
• red wine as needed

Method:

Mix salt, pepper, paprika, garlic and rosemary together and rub into the shanks. Coat in flour, then brown on the flat top with a little oil. Using a deep baking tray place mirepoix, then add shanks, then add wine to the tray until about ½ way up the roasting pan. Cover with tin foil and bake in 180°C oven for 3 hours until meat is soft. Remove from oven, leave the tin foil on and allow to cool.

To make the sauce:

Add all the pan juices including the mirepoix, 1.5-litres of lamb stock, 2 sticks rosemary, and 1 tablespoon tomato paste in a pot and reduce to 1/3, strain and set aside.

To serve:

Heat shanks in the oven with a little stock, serve on mash and grilled medium vegetables, pour the reduced sauce over the shanks and garnish with rosemary.

WIN! WIN! WIN!

We have a Little Havana meal voucher valued at R750 to give away. Enter below!

THIS COMPETITION IS NOW CLOSED. CONGRATS TO THE WINNER – Vishara Hubraj!