Lamb Shanks in Takatala

Ingredients (Serves 2):

• 4 lamb shanks

• 1 bunch coriander

• 500ml Beerenberg Takatala Marinade

• 4 eggs

• 5 litres water

• 50ml lemon juice

• 2 tbs Beerenberg Crushed Garlic

• 500ml Beerenberg Extra Virgin Olive Oil

Method:

1. Place lamb shanks, water, garlic and Takatala into a large pan and bring to the boil.

2. Cover with lid and place into a moderate oven for 2.5 hours, stir occasionally.

3. To make aoili, place in blender the egg yolks and lemon juice.

4. Blend on high until egg yolks become light and fluffy.

5. With the blender still on high, slowly add olive oil until the mixture becomes a thick consistency.

6. Season with sale, pepper and coriander.

7. Remove the lamb shanks from the oven and allow to cool.

8. With a knife, carefully remove the lamb from the bone.

9. Place the remaining liquid and the lamb back into the pan.

10. Place on low heat.

11. Slowly reduce the liquid until it becomes thick and sticky.

12. To serve, dice avocado and place onto a serving dish.

13. Cover with the hot lamb and top with the coriander aoili.