This one’s straight from the back blocks of Northern Hawkes Bay
A great winter warmer, and something that’s sure to keep any good kiwi bloke content
Marinating time: 2 hours
Cooking time: 2 hours
- 12 Lamb shoulder chops (trim the fat)
- 1 tbsp. olive oil
- Herbs & Spices (1 tsp each)
- mustard powder
- curry powder
- mixed herbs
- salt & pepper (to taste)
- 250ml (1 cup) red wine – optional
- 2 tbsp. vinegar
- 2 tbsp. brown sugar
- 4 tbsp. plain flour (sifted)
- 1/4 cup tomato paste
- 1 cup warm water
- 1 large white onion (sliced)
- 1 cup fresh coriander (stir through before serving)
Step one: Trim the fat (viscera fat) from the chops. Season with salt & pepper and layer on the bottom of a oven dish, suitable to hold the liquid. A large deep meat tray does the job just fine.
Step two: In a fry pan, on the stovetop, heat the oil and add the herbs & spice mix. Cook on a medium heat for 2-3 minutes, be sure to keep an eye on this so they don’t burn, and then add the red wine. Stir in the vinegar, brown sugar, tomato paste and warm water. Finally add the sifted flour and mix well to combine.
Step three: Pour the mixture from the fry pan over the chops, top with finely sliced onion, and marinate for 2 hours (or as desired) before baking at 160oC for a further 2 hours.
To serve, top with fresh coriander and place the chops (and juice) on a bed of creamy mashed potato. Don’t forget the greens, accompany with a generous serving of minted peas.
image: Shearers chops served on polenta with chilli and fresh mint
Lamb Shanks are the ultimate comfort food. What makes them even better is you can prepare them before leaving the house the morning of, and arrive home to not only an abundant aroma of luscious Lamb Shanks but dinner is ready to serve. All you need to do it mash some potatoes, pour the wine and nab the remote.
Cooking time: 6- 8 hours
Cooking method: Crock-Pot (low heat)
- Olive oil
- 4-6 Lamb Shanks (hind shanks)
- 500ml red wine
- 1 tblspn mustard powder
- 1 tblspn cumin
- 1 tblspn coriander seeds
- 1 tspn sage
- 1/2 tspn cayenne pepper, add a little more if you consider yourself ‘spice fit’
- 4 tblspn plain flour
- 3 shallots, diced
- 1 red chilli, seeds removed and diced
- 3-4 garlic cloves, crushed but still in one piece
- 3-4 stalks of fresh rosemary
- A handful of fresh mint (if you have it in the garden)
- 1 lime, (juice)
Step 1. Pour the red wine into the bottom of the dish (Crock-Pot). Sift the flour, mustard powder, cumin, cayenne pepper and add the coriander seeds and sage. Combine well with a hand whisk.
Step 2.In a well-oiled pan, sear the lamb shanks on a either side and then transfer them into a Crock-Pot NB: sear meaning to brown the meat on a high heat
Step 3. Add the diced shallots, chilli and garlic cloves, I like to pile these on top of the shanks and sometimes even add a little more wine, then finally add the fresh lime juice and the rosemary and mint (optional).
Step 3.Place the lid on the crockpot and cook, on a low heat, for a minimum of 8 hours.
Step 4. Sit back, relax and enjoy that wine (not too much though – you’ve still got dinner to cook !!!!!!
To serve accompany with green vegetables on a bed of polenta or my personal favourite mashed potatoes. I like to add finely sliced chilli and spring onion before serving – this gives it a real bite!
xx Meat Maiden