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Maranda Engelbrecht

Maranda Engelbrecht

Recipes & Articles by Maranda Engelbrecht

Tea-infused Bundt cake

Afternoon tea

Tea-infused Bundt cake

50 minutes

Dutch stamppot

Dutch stamppot

15 minutes

Sweetcorn bread with Parmesan ice cream and lemon confit

Sweetcorn bread with Parmesan ice cream and lemon confit

60 minutes

Chocolate mousse, espresso sabayon with roasted strawberries

Berry recipes

Chocolate mousse, espresso sabayon with roasted strawberries

1 hour

Baked dark chocolate pudding

Chocolate recipes

Baked dark chocolate pudding

60 minutes

Patatas bravas

Vegan recipes

Patatas bravas

10 minutes

Detox iced lollies

Vegan recipes

Detox iced lollies

Green tea and apple ice cooler

Tea recipes

Green tea and apple ice cooler

Home-made Ayrshire butter

Home-made Ayrshire butter

Apple and fig tarte tatin with capers and caperberries

Apple and fig tarte tatin with capers and caperberries

20 minutes

Soft fudge

Fudge recipes

Soft fudge

10 - 15 minutes

Lamb shanks in patterned phyllo blankets

Slow roast

Lamb shanks in patterned phyllo blankets

2 hours 15 minutes

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Lamb shanks in patterned phyllo blankets

By Maranda Engelbrecht

Difficulty Easy

Prep Time 10 minutes

Cooking Time 2 hours 15 minutes

Ingredients

lamb shanks, as many as you have guests
handful of fresh thyme
a bottle of Balsamic glaze
a roll of ready-made phyllo pastry
edible gold leaf, optional
salt and pepper

Method

Cover and slow-roast shanks seasoned and topped with fresh thyme at 160°C for about 2 hours, turning once, until the shanks are tender but still whole.
Remove from the oven and cool slightly. Loosely wrap each shank in one sheet of phyllo.
Using a painter’s brush, paint with Balsamic Blaze.
Place in a preheated 180°C oven until golden brown.
Serve garnished with edible gold leaf, with pan juices or fruit chutney on the side.
Cook’s tip: Allow 1 shank, about 300g, per person