LAMB SHANKS with ROSEMARY MINT and SEMOLINA

2016-09-30
lamb-shanks-with-rosemary-mint-and-semolina
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 1:50 h
  • Ready In : 2:0 h

2 lamb shanks

4 cloves garlic – skin on

Salt and pepper for taste

1 teaspoon dried mix herbs

4 tablespoons olive oil reserve half for semolina

FOR SEMOLINA

½ cup semolina

2 cups stock or water

100g onions chopped

1 sprig of rosemary – leaves

½ teaspoon turmeric

Salt and pepper to taste

4 sprigs of mint – leaves

2 to 3 dessertspoons vinegar of your choice

2teaspoons sugar

A good pinch of salt

Tomato wedges (optional)

COOKING METHOD: In a non stick pan on moderate heat add the 2 tablespoons of oil and when hot add the lamb shanks to brown all sides evenly for roughly 10 to 15 minutes. Season it with salt and pepper and the dry herbs and cook covered on medium low heat for roughly 1.5 to 2 hours or until the lamb is cooked to your liking. Turn the lamb over during cooking for at least once. This can be done in an electric 160 degrees oven temperature.

In the meantime in a large fry pan on medium heat add the remaining oil and cook the chopped onions till transparent for roughly 10 minutes. Add the rosemary leaves and the turmeric and cook it for another 2 minutes. Switch off the cooker and set this aside till the lamb is cooked. In the meantime prepare the mint leaves by chopping it with a knife or simply place leaves, sugar, salt and vinegar in a blender and blend till the leaves have blended into the liquid. This can be done during the cooking of the lamb and then put it aside until needed.

Just before the lamb is cooked return the onions to the heat and add the semolina to the pan with the salt and pepper and stir well. Use up to 1 level teaspoon of salt if water is used instead of stock. Remove the lamb and the garlic from the pan and add the 2 cups of water or stock to the pan and mix in with the pan juices by scraping the base of the pan also remove the skin off the garlic and mash it with a fork and return it to the pan liquid. When the liquid comes to boil then add this to the semolina mixture and stir till the semolina thickens. It is now ready to serve with the lamb with the drizzle of the mint liquid on top of the lamb. Serve with tomato wedges if used.

Variation and suggestions; Lamb chops can be used in this recipe instead of the shanks and it will cook much quicker than the shanks. More liquid or cream can be added to semolina to the semolina creamy. Coarse or fine semolina can be used in this dish but the fine will be creamier. I cooked mine on my stove top for 1.5 hours while prepping other things in the kitchen and the shanks were cooked well and not falling off the bone is how I like my meat. Semolina was well used by my mum for both sweet and savoury dishes and I hope you will enjoy this recipe!

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