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Amber Ale Sticky Lamb Shank & Bacon Sweet Potatoes

Amber Ale Sticky Lamb Shank & Bacon Sweet Potatoes

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Did you know that ‘lamb shank’ is Latin for ‘meat lollipop’? Okay, we made that up, but it definitely should be.

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 60 mins |
  • Cook Time : 3:15 hours
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Marinade
splash of oil for frying
¼ C (60 ml) onion, finely chopped
3 garlic cloves, finely chopped
350 ml tomato sauce
1 C (250 ml) Jack Black Lumberjack Amber Ale
5 Tbsp (75 ml) honey
5 Tbsp (75 ml) dark Soy sauce
1 tsp (5 ml) ground black pepper
1 tsp (5 ml) paprika

Lamb Shanks
6 free-range lamb shanks
6 whole garlic cloves, squashed
6 sprigs of rosemary, chopped
olive oil
dry rub of your choosing (we used NoMU Roast Rub)

Bacon Sweet Potatoes
2 – 3 large jewel sweet potatoes, sliced into rounds
1 packet streaky bacon
¼ C (60 ml) brown sugar
200 g butter
2 cinnamon sticks

Marinade

Heat the olive oil in a medium-sized saucepan over a medium heat, and fry the onion until golden brown. Add the garlic and cook for another minute. Add in the rest of the ingredients and stir to combine. Reduce to a low heat, simmer and stir occasionally to combine the flavours. Continue to simmer until the sauce has reduced to a semi-thick consistency. Remove from the heat and set aside.

Lamb Shanks

Set the oven to 160 °C. Coat the shanks with olive oil, and then give them a generous coating of NoMU Roast Rub. Place the shanks into a roasting dish and scatter the garlic and rosemary in the dish. Cover with foil and bake until fork tender. The shanks will be finished on the braai, so they shouldn’t be fall apart tender at this stage.

When the shanks are done, remove from the oven and allow to cool slightly. Once cooled, baste generously with the marinade. Braai over medium-heat coals and baste with every turn until you get a tasty, caramelised crust.

Bacon Sweet Potatoes

Grill, fry or braai the bacon slowly until it’s nice and crispy, then chop roughly and set aside. In a small cast iron pot, melt the butter and sugar together, and then add in the cinnamon sticks. Layer the sliced potatoes over the mixture, and season with salt in between each layer. Slowly simmer over medium-heat coals with the lid on, until the potatoes are cooked through. Sprinkle with the crispy bacon bits before serving.