Yinarr Meal Pantry

INGREDIENTS

​2 tablespoons ghee/clarified butter

4 lamb shanks

3 sweet potatoes

4 carrots, peeled and large diced

2 brown onions (cut into wedges)

1 red onion (diced)

5 garlic cloves, crushed and diced

1 cup white wine (I use Shaw and Smith Sav Blanc)

2 springs of rosemary

4 ripe tomatoes (diced)

1/2 cup chopped Italian flat parsley

8 organic green olives (pitted)

1/2 cup roasted eggplant

1/2 cup lemon juice

Salt and Pepper

2 cups lamb stock

 

METHOD

​Preheat oven (fan forced) at 150 degrees celsius.

In a large stove top to oven roaster, place ghee/clarified butter and heat on the stove top.  On a meat chopping board, salt and pepper lamb shanks and rub into the meat.​ 

Place lamb shanks in the hot ghee and brown all sides.  Add onion and garlic cooking until onion is translucent.  Then add sweet potato, carrot, tomato and rosemary cooking for 5 minutes.  Place olives and lemon in a food processor and blend until chopped finely. 

Add olive mix  and diced roasted eggplant and stir through for 2 minutes.  Pour in white wine and reduce down.  Finally, stir through lamb stock, salt and pepper to taste. 

Place a well fitting lid on the roaster and cook in the oven for 2 1/2 to 3 hours, until meat is easy to pull off the bone.  Serve with yOni's Kumera Smash.​

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