Mongezi Dube

The Maslow Sandton sous chef Mongezi Dube is a qualified engineer and had no intention of working in the hospitality industry. But once the culinary bug bit, he gave it his all and quickly developed a passion for cooking. Some eight years later, he’s acquired a wide range of culinary skills, developed his creativity and capacity for teamwork, and expanded his knowledge of food safety practices.

Dube, who also holds a certificate in hospitality, aims to land an executive chef position with Sun International.  He loves an eggs benedict breakfast, as it “lightens the moods and prepares you for the day”.

Mongezi Dube’s signature lamb shank

Ingredients

• 1 large lamb shank, salt
• ground black pepper
• 2 tsp olive oil
• 4 tbsp butter
• 1 large onion
• 2 medium carrots peeled and finely chopped
• 1 tsp garlic minced, 2 tbsp tomato paste,
• beef stock
• pinch of rosemary herbs and finely chopped
• red wine (250ml)
• 2 large potatoes for mash
• mixed veg and 2 baby onions for garnish

Instructions

1. Preheat oven to 350°. Season the lamb shank with salt and pepper. In a large oven over medium-high heat, heat oil. Add the lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove the lamb from the pot and place on a plate.
2. In the pot, melt 2 tablespoons of butter on an over medium heat. Add the onion and carrots and cook until soft for 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated.
3. Pour in the beef broth and tomato paste into a pot followed by the lamb shank. Add rosemary and bring to a boil. Cover and transfer into the oven. Cook until lamb shank is completely tender, for 2 hours if possible.
4. Remove the lamb shank from the pot and place it onto a cutting board. Wrap it with foil to keep warm. Discard rosemary.
5. Return the pot to stove over medium heat. Add red wine and bring to a boil. Reduce heat and let simmer until thickened for 10 minutes. Stir in the remaining 2 tablespoons of butter to make the sauce.

How to serve

Serve the lamb shank with mashed potatoes, mixed veg and drizzle your red wine sauce on top of the shank, then garnish using micro-herbs.