Recipe Werner Snoek Styling Kim Hoepfl Photograph Graeme Borchers Ingredients: for the dough 1 packet instant yeast 15g sugar a few fresh thyme leaves 300ml warm water 5g salted butter, melted 750g cake flour extra flour, for kneading and rolling for the Napolitana sauce 1 small onion, chopped 1 garlic clove 1/2 carrot, finely grated 1 small piece celery, grated olive oil, for frying 1x450g tin whole peeled tomatoes salt and black pepper 20g fresh basil leaves for the braised lamb shank 1 lamb shank, bone in sea salt and black pepper cake flour, for dusting sunflower oil 1 carrot, sliced 1 celery stick, sliced 1 small onion, sliced 1 tomato, diced 1 rosemary sprig 1 cinnamon stick (or a pinch of powdered cinnamon) 2 garlic cloves, sliced 1 cup red wine 1 cup water for the red onion marmalade 1 medium red onion, thinly sliced olive oil, for frying 80g sugar 1 cup red wine a pinch of salt Directions: Mix the yeast well with the sugar, thyme leaves and warm water. Leave it to rest for five minutes. Add the melted butter, then combine the liquid-yeast mixture with the flour, mixing well to form a dough. On a clean, hard surface dusted with flour use your fists to knead the dough for about five minutes until smooth and elastic. If it is too sticky, add more flour, or if it is too dry, add a little warm water. Place the dough in a mixing bowl and cover with a damp tea towel. Leave in a warm place to prove for about two hours, until double in size. Remove the dough from the bowl and roll into breadroll-sized balls. Place on a baking tray, cover with a damp tea towel and prove for a further 15 minutes. Roll out the dough to form a base. In a medium saucepan, sweat the onion, garlic, carrot and celery in a little olive oil. Add the tomatoes and break them up using a fork. Bring to the boil, then reduce the heat and allow to simmer for 15 to 20 minutes. Season with salt and black pepper, allow to cool and add the basil leaves. Blend with a hand blender until smooth. Preheat the oven to 200°C. Season the lamb shank with salt and pepper, and dust with a little flour. In a heavy-based saucepan, seal the shank in a little sunflower oil until golden. Remove the shank from the pot and leave to cool. In the same pot add the vegetables, rosemary, cinnamon and garlic, and cook over a high heat for three minutes. Add the red wine and bring to the boil. Return the lamb to the pot and top up with enough water to cover the shank. Cook in the oven for two hours. Remove the lamb from the pot and allow to cool. Strain the sauce, removing all the vegetables. Remove the lamb from the bone and shred, using a fork. Place the lamb in a bowl and cover with enough of the sauce to coat it. Place the onion in a saucepan with a little olive oil and leave it to sweat. Add the sugar, red wine and salt, and let it reduce to a syrupy consistency. Remove from the heat and allow to cool. This recipe was originally published in the 2012 House and Leisure Food issue.