Rooibos-infused lamb shank served with grilled vegetables – Food & Home Magazine

Ingredients

• Rooibos-infused lamb shank
• 50g unsalted butter
• 100ml olive oil
• 4 red onions, finely chopped
• 8 x 400g French cut lamb shanks
• 260g cake flour + extra, if needed
• 2 garlic cloves, crushed
• 25ml (5 tsp) brown sugar
• 5ml (1 tsp) mustard powder
• 30ml (2 tbsp) tomato paste
• 40ml beef stock, dissolved in 1L boiled water
• 4 Laager Rooibos tea bags brewed/steeped in 1L boiled water
• 250ml (1 cup) white vinegar
• salt and freshly ground black pepper, to taste
• Grilled vegetables
• 10ml (2 tsp) olive oil
• 1kg fresh vegetables, roasted
• 1 small butternut, peeled and chopped into 2cm chunks
• 6 baby marrows, chopped
• 500g small mushrooms
• 250g green beans
• 2 red peppers, chopped
• garlic and mixed herb seasoning, to taste
• 500ml (2 cups) full-cream milk
• 25ml (5 tsp) fresh thyme, finely chopped
• small handful fresh parsley, to garnish