- 6 lamb shanks
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- 4 tbsp. butter, divided
- 1 onion, chopped
- 2 medium carrots, peeled and finely chopped
- 3 cloves garlic, minced
- 2 tbsp. tomato paste
- 2 cups low-sodium beef broth
- 1 (30 ml) can tomato sauce
- 2 sprigs rosemary
- 1 cup red wine
- baby corn, 1 punnet
- Tenderstem broccoli, 1 punnet
Ingredients for the Umgqusho
- 1 cup of samp (cracked white hominy)
- 3 cups sugar beans or 3 cups pinto beans
- 1 onion
- 2 – 3 potatoes
- 1 large tomatoe
- 2 – 3 tablespoons canola oil
- salt – to taste
- 1 -2 vegetable bouillon cube
- 2 -3 teaspoons curry powder
Ingredients for the Butternut Squash
- 1 large butternut squash
- 6 tablespoons unsalted butter; diced
- 2 tablespoons brown sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ teaspoon kosher salt
PRO TIP: Do not use metal utensils in your enameled Chef Cookware
- Preheat oven to 350°c. Season the lamb shanks with salt and pepper.
- In a Chef Casserole Dish over medium-high heat, heat the oil. Add the lamb shank and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from the dish and place on a plate.
- In the Casserole Dish, melt 2 tablespoons of butter over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until the vegetables are coated.
- Pour in the broth and tomato sauce, then return lamb shanks to the Casserole Dish. Add rosemary and bring to a boil. Cover and transfer to the oven. Cook until lamb shanks are completely tender, 2 hours.
- Remove lamb from the Casserole Dish and place on a cutting board. Tent with foil to keep warm. Discard the rosemary.
- Return the Casserole Dish to the stove over medium heat. Add wine and bring to a boil. Reduce heat and let it simmer until thickened, 10 minutes. Stir in remaining 2 tablespoons butter.
- Serve lamb with mashed potatoes and spoon sauce on top.
Instructions for the Umgqusho
- Mix and wash the samp and beans together.
- Put them in a Chef Sauce Pan with 5-6 cups water and cook samp and beans until they start getting soft. Check on it every 30 minutes or so to see if the samp and beans need more water and to see when they are start to soften (don’t wait until they are cooked through and too soft).
- Once the samp and beans are slightly soft, but not done (when they look like they need about another 20-30 minutes left of cooking), drain some of the water if there are more than a few cups of water still cooking with it, and add everything else (the vegetables, oil, salt, spices and seasonings). Cook the remainder of time it takes until the beans are very soft (usually 20-30 minutes more).
Instructions for the Butternut Squash
- Preheat oven to 180°c
- Slice the butternut squash in half lengthwise; scoop out and toss the seeds. Place the halves flesh-side-up on a Chef Retangular Dish
- Sprinkle the diced butter and brown sugar evenly on both halves
- Place it in the oven to roast for 45-60 minutes or until the butternut squash can easily be pierced with a knife.
- In the squash’s wells, a liquid mixture of butter and brown sugar will form; add this delectable component to the puree.
- Remove squash from the oven; allow to cool for about 10 minutes. Scoop out the flesh and liquid and place into your food processor or blender. If you do not have a blender, take a fork and squash the butternut in the dish.
- Add the cinnamon, nutmeg and salt; pulse until you reach a creamy consistency