June 13, 2013 in Uncategorized
Lamb shanks which is the lower end of the leg is packed with flavor and will cook to a meltingly tender fall-off-the-bone state after some long slow cooking. Although lamb shanks have become quite an expensive cut of meat, it still yields generous portions which still makes it an affordable meat option.
The man, or shall I say sailor behind today’s recipes is none other than the Hungry Sailor Johan Zietsman from the blog Ziet’s Ramblings. I first saw Johan rambling on on Food 24 and thought, what a life. Here is a man that sails, travels and cooks for a living and I had a serious attack of jealousy.
Johan says that this stew can work with beef, even venison, but because venison is dry, go half-half with lamb.
Tomorrow morning just after the 9 o’clock news, I will be back in my seat at RSG studios, chatting to Johan about his travels and this delicious recipe. Get ready to be amazed! I will also in weeks to come take you into the kitchens of other bloggers, chefs and interesting South Africans this year. So buckle up, it is going to be an awesome ride. Tune in 100-104FM or listen online here!