We know lamb is a real treat these days and using the KNORR Traditional Roast Lamb Cook-in-Bag you don’t run the risk of making dry, chewy lamb shanks!

Ingredients

• 4 small-medium sized Lamb Shanks

• 1 KNORR Traditional Roast Lamb Cook-in-Bag

• 1 Onion, finely chopped

• 2 t/spoons crushed garlic

• 2 Ripe tomatoes, peeled and roughly chopped

• 1 greenpepper diced (ek gerbuik bietjie rooi/geel en groen)

• ¾ cup Red wine

• 1¼ cups Water

• 1t/spoon rosemary and olive spices (optional)

 

Instructions

1. Preheat oven to 180°C.

2. Place lamb shanks in a single layer in the roasting bag with the onion, garlic, tomatoes and greenpepper

3. Sprinkle seasoning mix inside the bag, hold the bag closed and roll gently to coat the ingredients evenly.

4. Place roasting bag on a baking tray and add the red wine and water.

5. Knot the bag loosely to seal and pierce the top of the bag 3 times with a knife for the steam to escape.

6. Place in the centre of the oven and allow to cook for about 90 minutes. Ensure that the grill is off at all times.

7. Carefully cut the bag open and transfer to a serving dish with any sauce that is in the bag.

8. Ek dink as jy 1 of 2 wortels in wieletjies gesny bysit gaan dit ook baie lekker wees

9. Verdik jou sous met bietjie bisto indien jy wil

Ek het sommer aartappels gehalveer, bietjie water onder in my bakplaat gegooi en aromat oor die aartappels gesprinkel en alles dieselfde tyd ingesit

Ek kook altyd so 4 koppies pampoen en vries dit koppies gewys in sakkies in my vrieskas. As ek pampoenkoekies wil maak – haal ek net 1 pakkie gervriesde pampoen uit ontdooi en maak die koekies Rencia Odendaal Pretorius

PAMPOEN POFFERTJIES:

(Almarie Burger)

Sous:

2 kop suiker

2 kop melk

1 kop water

2 eetl botter

5tl maizina angemaak met bietjie van die melk

sout

Kook alles en bring tot kookpunt

Koekie:

2 kop gaar pampoen

2 kop meel

4tl bakpoeier

2 eiers

Meng alles.

Skep nou lepels vol in pan met olie en bak tot gaar.

Pak lae poffertjies, NB jou poffertjies moet warm wees – gooi WARM sous oor en kaneel en hou so aan tot beslag klaar is.

Groenboontjies:

500gr boontjies – opgekerf

1 ui – opgekerf

2 aartappels – in blokkies

2 na 3 repies spek gesnipper

Kook alles saam tot sag en gaar. Gooi in so halwe desert lepel botter, sout en peper en meng goed deur