
Photo: Sindira Chetty | Styling: Gary Wium
Serves 4
- 2 medium lamb shanks
- 400g roll of store-bought puff pastry
For the sauce:
- 2 cups chicken stock
- 1 Tbsp fresh rosemary, chopped
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh mint, chopped
- ½ cup fresh basil, chopped
- 1 tsp dried oregano
- ¼ cup red wine vinegar
- 5 cloves
- 3 cloves of crushed garlic
- ½ tsp nutmeg
- ¼ cup light soy sauce
- Salt and pepper to taste
- In a slow cooker, place the lamb shanks and cover with all the ingredients for the sauce. Cook on high for four to five hours or until the meat is soft.
- Remove the meat from the sauce and allow to cool. Set aside the sauce to use later.
- Cut the puff pastry in two. Wrap each lamb shank in the pastry.
- Bake in the oven at 220°C for 30 to 40 minutes until the pastry is golden brown.
- Heat the sauce before serving. Serve the lamb shanks with mashed potatoes and your choice of other vegetables with the sauce.