LAMB SHANK METHOD:
Pre-heat oven to 180 degrees celsius. Season lamb shanks with salt and pepper then rub with mustard and paprika. Roast in the oven until brown then remove from oven. In a deep tray (pressure cooker can be used too), place shanks, onions, garlic, bay leaves, 2 glasses of red wine, then cover with water so that the shanks are submerged. Cover with foil. Slow roast for 6 hours at 160 degrees celsius. Check every hour if water is still enough and test tenderness with a knife or fork to make sure it does not overcook. Once the shanks are tender, remove them from the cooking liquid and set them aside. Strain the liquid into a clean pot and reduce to make a jus (sauce made from liquid meat was cooked in). Thicken a little bit with corn starch to form a good glossy sauce consistency.
PEA MASH METHOD:
Bring water up to boil in a pot. Cook potato chunks until soft, then mash-up. Add butter, cream and season to taste with salt and pepper and then set aside.
In another pot, boil water. Add frozen peas and a bunch of mint leaves. Blanch for 1 to 2 minutes. Strain under cold water. Mash-up or blend peas and push through a fine sieve. Now mix pea puree into mashed potatoes to make a nice green mash potato.
BALSAMIC ROASTED CHERRY TOMATOES METHOD:
In a tray, add cherry tomatoes, season with salt, sugar and pepper. Drizzle with balsamic reduction and a little olive oil. Roast in the oven for 3 - 5 minutes at 180 degrees celsius.
WINDHOEK SALAMI METHOD:
Cut into small cubes and fry in a pan until crispy.
On a plate, add mash into the centre. Place lamb shank on top of the mash. Add a good serving of jus over the shank. Add roasted cherry tomatoes to the side and sprinkle salami cubes on the side.