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Back Lamb Shanks Braised in Rum and Vegetables Served with a Sweet Potato Pie

Lamb Shanks Braised in Rum and Vegetables Served with a Sweet Potato Pie
Categories:Other
Ethnic Origins:Other
Recipe Courtesy of:
 Mick & Lucy Fleming / Peter Tonti
 The Macal River Camp
Ingredients:
4 Lamb shanks
10 cloves chopped Garlic
10 leaves diced local oregano
12 piece crushed all spice seeds
1 teaspoon crushed black pepper
1 cup dark sweet rum

olive oil for sautéing
2 pieces onions
2 pieces carrots
2 pieces green pepper
10 pieces ripe tomatoes
1 piece zucchini
1 piece eggplant
2 quarts lamb or beef stock
1 cup dark sweet rum

a handful chopped green herbs
8 oz unsalted butter in cubes

For the sweet potato pie

2 lbs sweet potato
5 cloves dice garlic
5 leaves local oregano
6 oz shredded mozzarella cheese
1 quart cow milk
5 pieces whole eggs
8 oz white flour
Salt & black pepper to taste
Instructions:
Marinate the lamb shanks with the garlic, oregano, pepper, all spice seeds and rum and allow marinating for at least 24 hours.

Peel the sweet potatoes and cut in slices of 1/8 inch. Season the potato slices with the diced garlic and chopped oregano.
Whisk the eggs and the milk in a bowl and fold in the sifted flour. Add salt & pepper to taste.
Cover a 10 inch baking pan with waxed paper.

Put a layer of the potatoes in the baking pan, cover it with a layer of mozzarella cheese, continue the same filling up the pan, making sure the top layer is cheese. Pour the milk mixture in the baking pan. Make sure the liquid covers the complete potato and cheese mixture. Bake the potato pie for 40 minutes in a medium hot oven.

Take the lamb out of the marinate and put the liquid aside. Cut the vegetable in ½ inch cubes
Dry the lamb shanks with kitchen paper and sauté them in some olive oil till they are brown.
Add the onions, carrots and sweet peppers and continue to sauté for a couple of minutes. Add the rest of the vegetables together with the marinate, 1 cup of rum and the stock. Bring the liquid to a boiling point and let the lamb simmer for 3 to 4 hours.
Add liquid if the lamb is not completely covered. The lamb is ready if the meat is very soft but does not fall of the bone yet.
Take the lamb out of the gravy and put it aside. Reduce the sauce on low heat.
Just before serving add a handful of green herbs like basil and parsley and fold the cold butter cubes into the sauce. Do not cook the sauce again.

Serve the lamb shank with a slice of the potato pie and sufficient sauce

Serves 4 people
Notes:
Beef shanks could make a delicious dish as replacement to but will of course not give the specific lamb flavor.

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