What you’ll need
4 Tbs Extra Virgin Olive Oil
4 Tbs butter
2.5kg Lamb Shins, cut into 3cm slices
3 onions – roughly chopped
4 fat cloves garlic – finely sliced
375ml red wine
3 Tbs tomato paste
3 Tbs apple or quince jelly
50ml sherry or red wine vinegar
750ml beef stock
25g flat leaf parsley – chopped [weight to include stalks]
2 large sprigs thyme
2 large sprigs rosemary
2 bay leaves
6 medium carrots – peeled and sliced into wine cork sizes
Oryx Desert salt and freshly milled black pepper.
What you’ll do…
Make the seasoned flour by adding desert salt and freshly milled black pepper to the flour, seasoning it really well. In a heavy oven proof casserole, heat the olive oil and in it melt the butter. Dip the lamb pieces into the seasoned flour and shake off the excess. Brown the lamb over medium heat on all sides. Do not overcrowd the pan. Set the pieces aside until you have completed the browning. Add the onions and sauté until just starting to colour. Slip in the garlic and stir fry for a few minutes. Add the brandy and immediately set it alight to burn off all the alcohol. Now pour in the red wine, raise the temperature and reduce the red wine by half. Stir in the tomato paste, jelly, sherry vinegar, beef stock, parsley and herbs.
You’ll find during the cooking process the herbs will cook off the stalks and you can remove the stalks before serving. Return the meat to the casserole, add the carrots and season well with the sea salt and freshly milled black pepper. Bring to the boil and then bake in the oven at 180°C for 2½ hours. Taste the sauce and readjust the seasoning and serve with Basmati rice and a green vegetable like runner beans.