Lamb Shanks in the Jackpot

Tags

Balsamic Vinegar, GRAVY, Lamb shanks, LAMB/MUTTON, MINT SAUCE, ROASTS

 

Ingredients:

Lamb Shanks
Garlic (crushed) 1 clove per shank
Rosemary – chopped
Olive Oil – 1 tablespoon
Balsamic Vinegar – 1 tablespoon
Chilli (chopped) – 1 per shank (optional)
1 Onion – sliced
Water

Method:

Combine rosemary, garlic,chilli, olive oil, balsamic vinegar and marinade Lamb shanks for 6 hours.

Place onion evenly over the bottom of a roasting pan and cover with water. Add marinated lamb shanks and all extra liquid.

Cook uncovered over a hot fire for 1 hour. Check water.
Cover, turn your Jackpot off and leave to simmer for a further 2.5 hours.

Gravy:
Ingredients:
Bisto 2 teaspoons
Self raising flour 4 teaspoons.
Mix together adding a little water at a time, ensure all lumps are removed until mixture runs smoothly off the spoon.
Method:
Remove cooked shanks
Boil the remaining liquid on stove, pour in gravy mix slowly, stirring all the time until thick.

To serve:
Mashed potato
Peas
Mint Sauce

ENJOY!!

Make your own Mint Sauce

Chop a large quantity of fresh Mint
Add 1 teaspoon sugar
Add balsamic Vinegar.

(left over sauce lasts for 6 months in the fridge)

Cooking times may vary – mutton is better done for 5 hours. If in doubt leave cooking for longer. The food will not spoil.

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Jackpot – Africa’s Oven

Tags

Africa, Barbeque, braai, Jackpot, Oven Braai, temperature control, The Jackpot

JACKPOT – AFRICA’S OVEN

What is it?
The JackPot is a cooking device that combines the functionality of a very good open braai (barbecue) with that of the well-known Kettle braai.
The registered design has a number of unique, innovative features that make using the device a pleasure.

Advantages:
The JackPot has a number of advantages over the Kettle braai:
– It is conveniently placed at waist height.
– The opening is toward you so that it operates like a normal oven.
– The lid opens like a normal oven and forms a convenient shelf – or it can be lowered if a shelf is not required.
– It has two cooking levels – the lower one being especially useful for roasting vegetables while the meat is cooking on the upper level. This allows the meat juices to drip onto the vegetables, adding to the delicious smoky flavour.

– Due to the fact that the main body is made from Cast Iron, the whole device heats up to provide a very even cooking temperature that is easily controlled.

– The temperature control is extremely easy to use. The threaded T bar gives precise control over the amount and flow of air entering the pot creating a very efficient combustion chamber.

Kettle braais do not make very good open braais because they get too hot and the aluminium tends to distort or melt. It is also not easy to contain the charcoal without additional fire trays. These fire trays are manufactured from thin (less than 1mm) steel than cannot withstand prolonged hot fires. The Jackpot has two large built-in “half moon” grates, that easily slide together to form a circular fireplace. All grids are made of 10mm thick steel rods, which do not distort even when very hot.

– Over 20 meters of steel go into the making of one Jackpot.
– It is very economical. Half of a 5 kg bag of charcoal will last up to 5 hours. Un-burnt charcoal is saved by closing the lid and turning the temperature control completely down, which kills the fire.
– It has a tray that collects the ash. This is easily removed for cleaning.
– A model that fits into a “built in or open braai” area is available with all the features of a normal JackPot except that it does not have the supporting frame.

Technical Specifications:

Height: 1.5 metres
Depth: .7 metre
Width: .6 metre
Volume: 70.5 litres
Effective cooking volume: >30 litres
Weight: +-100kg

Price:
R6500.00 including VAT but excluding delivery.

Plans are available, price on application.