Winter has come back with a bitter vengeance. Many parts of Mzansi are reeling from the chill of June, with sub-zero temperatures and reports of snow in various regions in the country.
The cold weather has even inspired the Gauteng based chef Tefo Mokgoroto to create a dish he playfully calls “cold Joburg”, in honour of the season and his home city.
READ: Chef has dreams beyond the professional kitchen
And what is a cold Joburg you ask? It is classic lamb shank and gravy served with a creamy mash potato. Lamb shank is one of those undeniable Mzansi family favourites that surely will keep you warm as you brace for more chilly weather to come.
Cold Joburg – Lamb Shank Served with Gravy and Mash Potato
Lamb Shank
INGREDIENTS
4 lamb shanks
1 onion cut into 4 parts
4 tbsp of salt
1 handful of roughly chopped leeks
4 tbsp pepper
Bunch of rosemary
3 large carrots, chopped
METHOD
- Vigorously rub the herbs and seasoning on the shanks.
- In a pan with just a touch of oil, evenly brown the shanks on each side.
- Once brown and a bit charred, place aside and let rest.
- Deglaze the pan with leeks, carrots and onions.
- Pour the mixture in a baking tray or oven proof pan and place the shanks on top.
- Cover with wax paper (just wet it a bit so its pliable), then tightly seal with foil.
- Let this cook in the oven for about 3 hours at 160 to 180°C. It all depends on your oven.
- Once cooked, take the shanks out of the pan and let them rest for about 45 min.
- Thicken the excess jus (meat juice) with roux (flour & butter mixture).
Mash Potato
INGREDIENTS
750g large potatoes
50ml fresh cream
1 tbsp salt
1 tbsp pepper
Sprig of rosemary
3 tbsp salted butter
METHOD
- Peel potatoes (Optional)
- Boil the potatoes along with herbs and seasoning until they are soft and about to go mushy.
- Strain the water and mash the potatoes with a potato ricer.
- Add the butter, pinch of salt and pepper.
- Serve along with shank.
