Tag Archive | rooi wyn

Lamb Shanks

Lamd Shank - glasseye greek

Lamd Shank – glasseye greek

Lamb Shanks

6 lamb shanks
1 onion, chopped
10 cloves garlic, peeled but left whole
… 2 carrots, diced
400g can diced tomatoes
½ cup sun-dried tomatoes, sliced
2 cups red wine
1½ cups vegetable stock
2 kumara, peeled, cut into 1cm cubes
5 tablespoons each: flour, butter
salt and pepper to taste

Pie Cases
1.2kg (approx) pre-rolled puff pastry
1 egg, lightly beaten
2 tablespoons milk
3 tablespoons sesame seeds

Brown the lamb shanks all over in a hot, non-stick pan. Place them in a slow cooker. Add the onion to the pan and sauté until softened. Add to the slow cooker with the garlic, carrots, the canned and the sun-dried tomatoes. Add the red wine and stock. Cover and cook on low for about 8 hours until the lamb is tender.

Meanwhile, boil the kumara until it’s tender.

Cool the shanks then refrigerate until the fat is solid. Discard the fat. Remove the meat from the shanks, leaving it in quite large chunks.

Heat the liquid from the slow cooker. Mix the flour and butter to a paste. Whisk into the liquid until thick. Season to taste and set aside to cool. Combine the paste with the lamb and kumara.

Preheat the oven to 200ºC. Spray 8-10 large Texas muffin holes with oil. Cut rounds of pastry large enough to line the holes and overlap the rims. Fill with the lamb mixture.

Cover each pie with pastry rounds slightly larger than the top of the pies. Pinch the edges together tightly. Chill for 15 minutes. Brush the tops with the egg and milk combined and sprinkle over the sesame seeds. Make 2 slits in the tops.

Cook in the preheated oven for about 20 minutes until the pastry is nicely browned and the tops have risen.



Lamd Shank

Tomato and Wine Roasted 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)
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


Beef Fillet

Beef Fillet - Photo Fair Lady

Beef Fillet – Photo Fair Lady

Beef Fillet with Porchini Sauce

Nikki Werner – Fair Lady

Serves 4.

500g beef fillet
⅓ cup dried porcini mushrooms
sunflower oil
sea salt flakes and freshly ground black pepper
1 tbsp butter
2 shallots or 1 onion – very finely chopped
1 cup red wine
1 cup beef stock

Place the porcini in a shallow bowl and cover with ⅓ cup of just boiled water.
Leave to soak for 30 minutes.
Once softened, strain, reserving the liquid and rinse well to remove any residual grit.
Chop finely and strain the soaking liquid through a sieve lined with muslin cloth.
Cut the fillet into four 125 g pieces, rub each piece with sunflower oil and season well.
Heat a heavy based frying pan over medium high to high heat and add the pieces of fillet.
Cook for 5 minutes per side, turning only once.
Remove from pan and set aside to rest.
Add the butter to the pan and sauté the shallots over medium low to medium heat until softened but without colour.
Add the porcini and cook, stirring for 1 minute.
Add the porcini soaking liquid, wine and beef stock and simmer until reduced by half.
Serve the fillet medallions with the sauce spooned over the top

Elizabeth de Beer Jy kan ‘n marinade maak van sout peper balsamic vingar olyf olie en so tikkie suiker, net om ddie ergste suur van die asyn te breek en le jou fillet daarin vanaf die oggend tot braai tyd! Maak marinade volgens smaak!

Beef Fillet

Elize Bessell Nel

(feeds 4)
1 kg piece of fillet steak
salt, pepper and mustard powder
all the ingredients for the sauce of

your choice:
green peppercorn


1. Cut the fillet into 5 cm thick slices. This should give you about four slices per kilogram of fillet.

2. Grind salt and pepper onto all sides of each steak then dust mustard powder onto all sides of each steak as well. Wash your hands well then use your fingers to pat the condiments onto the steaks.

3. Braai over extremely hot coals for 8–10 minutes, making sure that all sides of each steak face the coals for at least 1 minute at a time. A 5 cm thick fillet steak will have at least four but possibly six sides.

4. Remove from the fire and let the steaks rest for a few minutes until serving. The time it takes for everybody to sit at the table, dish up their sides and pour the wine is probably enough.

5. Serve with your choice of sauce.