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Honeybush-poached pear-and-biltong salad

45 minutes, plus cooling time

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10 minutes

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3 hours, plus 20 minutes' resting time

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45 minutes

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Ultimate roast chicken with creamy leek-and-fennel sauce

1 ¼ hours

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1 hour and 50 minutes

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1 hour

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10 minutes

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10 minutes

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Rib-eye with café de Paris butter

2 hours

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Balsamic, chilli, tomato and red pepper soup

15 minutes

Carrot recipes

Lamb shanks with buttery roast fennel and baby carrots

2½ hours

Lamb shanks with buttery roast fennel and baby carrots

Serves 6

Difficulty Easy

Prep Time 45 minutes

Cooking Time 2½ hours

Ingredients

For the lamb shanks

3 T olive oil
150 g butter
Sea salt and freshly ground black pepper, to taste
6 lamb shanks
4 carrots, sliced
3 red onions, sliced
6 sprigs rosemary
1½ cups red wine
1½ cups beef stock

For the roast vegetables:

2 x 200 g punnets baby carrots
1 bulb fennel, sliced
75 g butter
4 T olive oil
6 baby beetroot, sliced
2 thyme, sprigs
beetroot salt, to garnish

Method

Preheat the oven to 180°C. Heat the olive oil and 100 g butter in a pan over a high heat. Season the lamb shanks and sear in the pan until browned.
Make six parcels using two layers of foil. Divide the carrots, onions, rosemary, wine, stock and lamb shanks between the six parcels and scrunch to close securely.
Roast on a baking tray for 2½ hours until tender. Strain the cooking liquid into a pan and simmer for 15 minutes. Add the remaining butter and remove from the heat.
To make the roast vegetables, preheat the oven to 180°C. Arrange the carrots and fennel on a baking tray with the butter, 2 T olive oil and seasoning.
Roast for 25 minutes, or until caramelised and tender. Place the baby beetroot on a separate tray. Toss with the remaining olive oil, seasoning and thyme and roast for 15–20 minutes until tender.
Serve the lamb shanks and vegetables with the pan juices.

Cook's note: Serve with burnt butter sage gnocchi or exotic mushroom ravioli. Prep the roast veg in the morning before you go to work, ready to pop into the oven later.

Browse more roast recipes here.

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Honeybush-poached pear-and-biltong salad

Scrambled sweetcorn

Pork shoulder braised in milk with baby onions

Lemony chicken with waterblommetjies

Ultimate roast chicken with creamy leek-and-fennel sauce

Roast chicken with porcini and hazelnut crust

Polenta Porridge

Salted caramel

Baked avo eggie cups

Rib-eye with café de Paris butter

Balsamic, chilli, tomato and red pepper soup

Lamb shanks with buttery roast fennel and baby carrots

Lamb shanks with buttery roast fennel and baby carrots

Ingredients

Method