Lamb shank curry soup

Tags

comfort food, curry, Lamb, lamb shanks, puff pastry, Soup, stew

This is a very hearty and tasty soup which is made extra special as it is hidden under a blanket of crispy, fluffy and buttery puff pastry with just the shank bone peeking out. The smell of the spices when you break the crust is simply amazing. This is a recipe that lends itself very well to you playing around with the quantities to suit your taste, more curry, less curry, more liquid or more stewlike.

Serves 4

Ingredients:
2 tablespoons butter
4 lamb shanks
1 heaped tablespoon curry powder (depends on your preference-I use 2)
1 tablespoon canola oil
1 medium onion, finely chopped
2 leeks, white parts only, finely chopped
4 garlic cloves, crushed
3 cm / 1 inch piece of fresh ginger, peeled and finely grated
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
1 tablespoon cumin
1 tablespoon coriander seeds
1 tablespoon fresh ground black pepper
1 tablespoon salt
1¼ L / 5 cups good beef stock (homemade is best)
1 lemon cut in half
1 large apple, peeled and sliced (granny smith works well)
700g / 1½ lbs baby potatoes, quartered
2 rolls of ready puff pastry
Fresh cilantro/coriander roughly chopped
1 beaten egg

Method:
Preheat the oven to 150C/300F
Melt the butter over medium high heat in a large ovenproof dish with a lid
Add the lamb and brown the shanks on all sides
Place the lamb on a plate
Reduce the heat to medium low
Add curry powder and cook while stirring for 1 to 2 minutes
Add oil, onion, leeks, garlic and ginger and cook for 3 minutes
Add the thyme, rosemary, cumin, coriander, salt, pepper, beef stock, lemon and apple and stir well
Return the lamb to the dish and bring to a boil
Cover with a lid and place the dish in the oven for 2 hours
Add the potatoes and check if enough liquid – you can add a bit of hot stock if needed
Cover and return to the oven for another 45 to 60 minutes
Remove dish from oven and increase the temperature to 200C/400F
Portion the soup into 4 ovenproof large soup bowls discarding the lemon and place 1 shank in each with the bone sticking up
Sprinkle on some fresh cilantro
Unroll your puff pastry and cut out 4 circles a bit larger than the tops of your bowls
Brush some beaten egg on the rim of your bowls and place the pastry over the bowl allowing the bone to poke through the top
Press with your fingers on the edge of the pastry to help the pastry stick to the bowl and seal the edges
Brush the tops with the remaining egg
Cook for about 20 to 25 minutes until golden
Serve immediately
Bon appétit !

Braised lamb shanks with beer

Tags

beer, Lamb, lamb shanks, mieliepap, oranges, polenta

This South African take on lamb shank stew is served with a traditional creamy maize meal side such as maize meal, polenta or mieliepap. People absolutely love lamb shanks. You cook them until they’re just falling apart and they develop the most amazing flavours. This recipe is all about the dark sticky beer sauce and tender meat with gentle orange flavours – delicious.

Serves 4

Ingredients:

4 lamb shanks
Salt and freshly ground black pepper
2 to 3 tablespoons olive oil
2 large onions, chopped
2 cloves garlic, crushed
4 sprigs fresh rosemary
2 sprigs fresh thyme
2 tablespoons balsamic vinegar
3 tablespoons honey
2 oranges (preferably organic), washed, halved and pips removed
750 ml / 3 cups veal or beef stock
350 ml / 1 1/2 cups amber beer
1/2 cup raisins

Preparation:

Preheat the oven to 150C / 325F
Season the shanks all over with the salt and pepper
Heat the oil in a large dutch oven over medium high heat (I used a 28cm Le Creuset)
Sauté the shanks, turning occasionally, until evenly browned, about 10 minutes
Transfer the shanks to a plate and set aside
Add the onion and cook until tender, about 5 minutes
Add the garlic and sauté until fragrant, about 1 minute longer
Add the rosemary, thyme, balsamic vinegar, honey, stock and beer
Return the shanks to the pan
Cover and transfer the pan to the oven
Cook for 2 1/2 to 3 hours
With a slotted spoon, very carefully, place the shanks on a plate
Discard the oranges, the rosemary and thyme stalks
Using a stick blender, blitz the remaining sauce until smooth
Return the pan to the heat and reduce the sauce until thick
Spoon the sauce over the shanks
Serve with mashed potatoes, mieliepap or polenta
Enjoy!