At Societi Bistro in Gardens, Cape Town, you can order a piece of Tony Jackman on the main course menu during the winter months.
Not actually me, you understand. But restaurateur Peter Weetman likes to name dishes after some of his regular customers, so order the ‘Tony Jackman’ and you’ll find, 20 minutes later, a lamb shank set before you.
But you can make your own at home. You’ll find me succulent, never tough.
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- 1 plump lamb shank, per portion
- olive oil
- sprigs of fresh thyme and oregano
- 1 clove garlic per portion, peeled and crushed
- salt and pepper to taste
- juice of 1 fresh lemon, per shank
- Minted yoghurt
- lemon juice
- 1 small tub (150 g) of plain yoghurt
- mint leaves
- Brown the shanks all over in olive oil in a pan.
- Oil an ovenproof dish and place the thyme and oregano sprigs in a pile in the middle with the crushed garlic.
- Season the browned shanks all over with salt and pepper and place on the herbs. Drizzle liberally with olive oil and squeeze lemon juice all over.
- Roast in a 180℃ oven for 20 minutes, then reduce heat to 150℃, cover, and leave to slow-cook for 5 hours.
- Open the oven door, turn the oven off, and leave to rest for 20 minutes.
- For the yoghurt, chop the mint and stir into the yoghurt, and stir in some lemon juice. Season with salt and pepper. The quantities can be adjusted to your own palate.
- Before serving, spoon off any excess fat. Serve enhanced by nothing more than the pan juices, each shank topped with a dollop of minted yoghurt.
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