2 tablespoons (30ml) oil
2 tablespoons (30ml) cake flour
3 tablespoons (45ml) Clover Mooi River butter
1 carrot, finely diced
1 onion, finely diced
2 celery sticks, finely diced
2 garlic cloves, crushed
3 sprigs fresh rosemary
3 fresh sage leaves
2 bay leaves
1 tablespoon (15ml) tomato purée
1 cup (250ml) red wine
1½ cups (375ml) lamb stock
1 cup (250ml) Clover Krush, Orange
1 lemon, zest
4 lamb shanks (approximately 1.5kg)
Salt and black pepper
1 tablespoon (15ml) chopped parsley, to garnish
Preheat the oven to 150°C.
Heat the oil in an ovenproof casserole, toss the lamb in the flour, shake off excess, and brown in the pan for 5–6 minutes until seared all over.
Transfer the shanks to a plate.
Return the casserole to the stove and add the butter, diced vegetables and garlic and cook over a very low heat for
5 –6 minutes.
Return the meat to the casserole and add the herbs, tomato purée, wine , stock, orange juice and lemon zest.
Bring to the boil, then reduce the heat to a gentle simmer.
Season the casserole with salt and pepper.
Cover and transfer to the oven for 2–2½ hours, or until the lamb is tender.
Sprinkle the parsley over the top before serving.
CLOVER INGREDIENTS USED IN THIS RECIPE