This is a recipe from a blog post by a woman named Jacoba who grew up in Barrydale.
The article is titled ‘Places that Shaped me: a Town called Barrydale’ .(An interesting historical read!)
“I have adapted this recipe for use in a slow cooker because my ouma had someone to watch the pot for hours on end & I don’t. I prefer to pop food into the oven & leave it there but this works better when cooked on top of the stove – it’s simply juicier.
- 4 large lamb shanks
- 2 tbsp extra virgin oil – she used butter but it makes the dish impossibly rich, so I’ve changed it.
- 100g plain flour, seasoned with salt and freshly ground black pepper
- 2 whole cloves
- 2 whole dried allspice berries
- 2 dried bay leaves
- 200ml red wine (she used sweet wine but I’ve found that mixing it this way works)
- 50 ml port
- 2 large onions, sliced
- 1 large carrot, finely julienned
- 1 large tomato, deseeded & finely chopped
- 300ml pint chicken stock
- Salt & freshly ground black pepper
- To serve: mashed potatoes
- Dredge the lamb shanks & the seasoned flour, shaking off the excess flour; heat the oil in a large saucepan (she used her flat black pot) & fry the shanks for around 5 minutes, turning so that it’s browned on all sides – now I change things.
- Put the shanks in a slowcooker & then deglaze the saucepan with the wine & port, cooking it for a couple of minutes until the volume has reduced by half – then pour this liquid into the slow cooker with the spices, the carrots & the onions.
- Cook on high for 6-8 hours & serve with cooked buttered samp.
- Note: you know your slow cooker – my old one needed 8 hours but the new one gets the job done in 6 hours”