Beer-braised lamb shanks with Mieliepap

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This South African take on lamb shank stew is served with a traditional creamy maize meal side.


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 (see notes)

1/2 cup (125ml) milk

100g unsalted butter, chopped

250g Swiss brown mushrooms, halved

Flat-leaf parsley leaves, to serve

Step 1

Preheat oven to 140°C. Heat 2 tablespoons oil in a roasting pan over medium-high heat. Season lamb, then cook, turning, for 8-10 minutes until browned. Remove from pan.

Step 2

Add carrot, onion and celery, then cook, stirring, for 3-4 minutes until softened. Add the garlic, thyme, rosemary and bay, then cook for a further 2 minutes or until fragrant. Add flour and cook for 1 minute, then add the beer, scraping the bottom of the pan with a wooden spoon. Add stock and bring to a simmer. Return lamb shanks to the pan, then cover with baking paper and foil. Cook in the oven for 2 hours or until tender.

Step 3

Meanwhile, to make the mieliepap, bring 1L (4 cups) water to the boil in a saucepan over medium-high heat. Add maize meal in a slow steady stream, then reduce heat to low and cook, stirring constantly, for 1 minute or until smooth. Cover and cook for 30 minutes – add a little water if too dry. Stir in milk and 75g butter, then season and remove from heat.

Step 4

Place the remaining 1 tablespoon oil and 25g butter in a frypan over medium-high heat. Add mushroom and cook for 3-4 minutes until golden. Remove from heat.

Step 5

Transfer lamb to a plate and cover with foil, then strain the liquid into a clean saucepan over medium heat. Cook for 4-5 minutes until reduced by half. Remove from heat and stir in mushroom.

Step 6

Serve the lamb and mieliepap with the mushroom sauce and garnish with parsley.

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