Braised Lamb Shanks with Mushrooms and Maize Meal (South African)

This South African take on lamb shank stew is served with a traditional creamy maize meal side.

¼ cup sunflower oil (60 mL)
4 lamb shanks, French trimmed
1 carrot, chopped
1 onion, chopped
1 rib celery, chopped
3 cloves garlic, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh rosemary, chopped
1 bay leaf
1 Tbsp. all-purpose flour, unbleached
1 ⅓ cups golden ale (330 mL)
1 cup Massel beef stock (250 mL)
2 cups maize meal
½ cup milk (125 mL)
butter, chopped (100 g)
Swiss brown mushrooms, halved (250 g)

To Serve:
flat-leaf parsley leaves

Preheat oven to 275°F (140°C/120°C fan, Gas Mark 1).

Heat 2 Tbsp. oil in a roasting pan over medium-high heat. Season lamb, then cook, turning, for 8-10 minutes until browned. Remove from pan.

Add carrot, onion and celery, then cook, stirring, for 3-4 minutes until softened. Add the garlic, thyme, rosemary and bay, then cook for a further 2 minutes or until fragrant. Add flour and cook for 1 minute, then add the beer, scraping the bottom of the pan with a wooden spoon. Add stock and bring to a simmer. Return lamb shanks to the pan, then cover with baking paper and foil. Cook in the oven for 2 hours or until tender.

Meanwhile, to make the mieliepap, bring 1 L (4 cups) water to the boil in a saucepan over medium-high heat. Add maize meal in a slow steady stream, then reduce heat to low and cook, stirring constantly, for 1 minute or until smooth. Cover and cook for 30 minutes - add a little water if too dry. Stir in milk and 75 g butter, then season and remove from heat.

Place the remaining 1 Tbsp. oil and 25 g butter in a frypan over medium-high heat. Add mushroom and cook for 3-4 minutes until golden. Remove from heat.

Transfer lamb to a plate and cover with foil, then strain the liquid into a clean saucepan over medium heat. Cook for 4-5 minutes until reduced by half. Remove from heat and stir in mushroom.

Serve the lamb and mieliepap with the mushroom sauce and garnish with parsley.

Makes 4 servings.