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Beer-braised lamb shanks with mieliepap
Beer-braised lamb shanks with mieliepap
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Prep Time:
10 minutes
Cook Time:
145 minutes
Total Time:
155 minutes
South African lamb shank stew with creamy maize meal side.
Ingredients:
  • 60ml sunflower oil
  • 4 French-trimmed lamb shanks
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 celery stalk, chopped
  • 3 garlic cloves, chopped
  • 20.00 ml chopped thyme
  • 20.00 ml chopped rosemary
  • 1 bay leaf
  • 20.00 ml plain flour
  • 330ml ale
  • 250ml beef stock
  • 500.00 ml maize meal (see notes)
  • 125ml milk
  • 100g unsalted butter, chopped
  • 250g Swiss brown mushrooms, halved
  • Flat-leaf parsley leaves, to serve
Instructions:
  • Preheat the oven to 140°C. Heat 2 tablespoons of oil in a roasting pan over medium-high heat until shimmering. Season the lamb, then sear for 8-10 minutes, turning occasionally, until nicely browned. Transfer the lamb to a plate and set aside.
  • Sauté carrot, onion, and celery until softened, around 3-4 minutes. Stir in garlic, thyme, rosemary, and bay, and cook for another 2 minutes until fragrant. Sprinkle in flour and cook for 1 minute. Pour in beer, deglazing the pan with a wooden spoon. Add stock and bring to a simmer. Place lamb shanks back in the pan, cover with baking paper and foil, and braise in the oven for 2 hours until tender.
  • To prepare the mieliepap, bring 1L (4 cups) water to a boil in a saucepan over medium-high heat. Gradually add maize meal while stirring, then simmer on low heat, stirring constantly, until smooth, about 1 minute. Cover and cook for 30 minutes, adding water as needed if too dry. Mix in milk and 75g butter, season to taste, and remove from heat.
  • In a frypan over medium-high heat, combine the remaining oil and butter. Add the mushrooms and cook until golden, about 3-4 minutes. Remove from heat.
  • Place the lamb on a plate and cover it with foil to keep it warm. Strain the liquid into a saucepan over medium heat. Cook for 4-5 minutes until it reduces by half. Remove from heat and stir in the mushrooms.
  • Present the lamb and mieliepap together with a savory mushroom sauce, and finish off with a sprinkle of fresh parsley for a delightful touch.

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