Beer-Braised Lamb Shanks with Creamy Mieliepap Recipe
Looking for a mouthwatering dish that combines rich flavors with traditional South African flair? Our beer-braised lamb shanks paired with creamy mieliepap is the perfect culinary experience that brings the heart of South African comfort food right to your table. This dish is not just a meal; it’s an experience that transports you to the warmth of a South African kitchen, where every bite tells a story of heritage and home.
Preparation Time: 10 minutes
Cooking Time: 2 hours 25 minutes
Serves: 4
Allergens: Recipe may contain celery, milk, gluten, wheat, and yeast.
Ingredients:
- 1/4 cup (60ml) sunflower oil
- 4 French-trimmed lamb shanks
- 1 carrot, chopped
- 1 onion, chopped
- 1 celery stalk, chopped
- 3 garlic cloves, chopped
- 1 tbsp chopped thyme
- 1 tbsp chopped rosemary
- 1 bay leaf
- 1 tbsp plain flour
- 1 1/3 cups (330ml) golden ale
- 1 cup (250ml) Massel beef stock
- 2 cups maize meal (for mieliepap)
- 1/2 cup (125ml) milk
- 100g unsalted butter, chopped
- 250g Swiss brown mushrooms, halved
- Flat-leaf parsley leaves, to serve
Method:
Step 1: Prepare the Lamb Shanks
Preheat your oven to 140°C. Heat 2 tablespoons of sunflower oil in a roasting pan over medium-high heat. Season the lamb shanks generously, then brown them in the pan for 8-10 minutes, turning occasionally. Remove the lamb and set it aside.
Step 2: Create the Flavor Base
In the same pan, add the chopped carrot, onion, and celery. Cook for 3-4 minutes until softened. Add the garlic, thyme, rosemary, and bay leaf, cooking for another 2 minutes until the aroma fills your kitchen. Stir in the flour and cook for 1 minute. Pour in the golden ale, scraping up any flavorful bits from the bottom of the pan. Add the beef stock and bring the mixture to a simmer. Return the lamb shanks to the pan, cover with baking paper and foil, and cook in the oven for 2 hours until the meat is tender and falling off the bone.
Step 3: Make the Mieliepap
While the lamb is cooking, bring 1L (4 cups) of water to a boil in a saucepan over medium-high heat. Gradually add the maize meal, stirring constantly to prevent lumps. Reduce the heat to low and cook for 30 minutes, stirring occasionally. If the mixture becomes too dry, add a little more water. Stir in the milk and 75g of butter, season to taste, and set aside.
Step 4: Sauté the Mushrooms
In a separate frypan, heat the remaining tablespoon of oil and 25g of butter over medium-high heat. Add the Swiss brown mushrooms and cook for 3-4 minutes until golden brown. Remove from the heat and set aside.
Step 5: Finish the Sauce
Once the lamb is cooked, transfer it to a plate and cover with foil. Strain the cooking liquid into a clean saucepan and reduce it over medium heat for 4-5 minutes until it thickens slightly. Stir in the sautéed mushrooms.
Step 6: Serve and Enjoy
Plate the lamb shanks alongside a generous serving of mieliepap. Drizzle the rich mushroom sauce over the lamb and garnish with fresh parsley leaves. This hearty dish is best enjoyed with loved ones, creating lasting memories around the dinner table.
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