Home Lifestyle Recipes RECIPE: Cold Joburg (lamb shank, gravy and mash)

RECIPE: Cold Joburg (lamb shank, gravy and mash)

Chef Tefo Mokgoro makes a classic lamb shank and mash inspired by the cold in Johannesburg

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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 

lamb shanks  

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 

  1. Vigorously rub the herbs and seasoning on the shanks.  
  2. In a pan with just a touch of oil, evenly brown the shanks on each side. 
  3. Once brown and a bit charred, place aside and let rest.  
  4. Deglaze the pan with leeks, carrots and onions.  
  5. Pour the mixture in a baking tray or oven proof pan and place the shanks on top.  
  6. Cover with wax paper (just wet it a bit so its pliable), then tightly seal with foil.  
  7. Let this cook in the oven for about 3 hours at 160 to 180°C. It all depends on your oven.  
  8. Once cooked, take the shanks out of the pan and let them rest for about 45 min.  
  9. Thicken the excess jus (meat juice) with roux (flour & butter mixture). 

Mash Potato  

INGREDIENTS 

750g large potatoes  

50ml fresh cream 

tbsp salt    

tbsp pepper  

Sprig of rosemary  

tbsp salted butter  

METHOD 

  1. Peel potatoes (Optional)  
  2. Boil the potatoes along with herbs and seasoning until they are soft and about to go mushy.  
  3. Strain the water and mash the potatoes with a potato ricer 
  4. Add the butter, pinch of salt and pepper. 
  5. Serve along with shank.  

READ: Chef has dreams beyond the professional kitchen






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Noluthando Ngcakani
Noluthando Ngcakani
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.
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