Zinkwazi

A great 2-in-one go dish, lamb shanks for tea and lamb soup for lunch next day. Real comfort food for a cols weekend out on the Hauraki.

You will need:

1 or 2 lamb shanks for each person (depending on size)

+ 1 extra for the soup

3 tablespoons seasoned flour

2 onions

4 cloves of garlic

A little olive oil

2 stalks celery

1 carrot

1 parsnip

3 large flat brown mushrooms

1 tin Italian chopped tomatoes

2 tablespoons tomato paste

1l stock vegetable or beef (and I generally use OXO cubes to make)

1 glass red wine

1 teaspoon brown sugar

1 teaspoon mixed herbs

1/2 teaspoon rosemary

Salt and pepper

Leftover mashed potato (for soup)

Lamb Shanks

Put seasoned flour in a plastic bag and one at a time add the shanks and shake to drench them in flour. Peal, halve and slice onions finely. Peal and roughly chop garlic. Heat pressure cooker, add oil and brown the shanks 2 at a time. Remove and set aside when browned. Reduce heat and add onions and very gently sauté until soft and golden. Add garlic and sauté for a few minutes. In meantime slice celery, peel and chop carrots and parsnips, chop mushrooms. Add to pressure cooker and add all other ingredients including shanks. Seal pressure cooker, bring up to pressure and cook for 11/2 hours. Shanks should be cooked with meat almost falling off bone in a soupy gravy. Add salt and pepper to taste.

Serve shanks with mashed potato and steamed broccoli using some of the liquid as gravy.

Lamb Soup

Remove meat from leftover shank and chop roughly and add to liquid. Add leftover potato. Refrigerate. Heat to a fast simmer, stirring to incorporate potato. Serve with crusty bread.