The General Store Heathfield in Heathfield, South Australia | Deli

The General Store Heathfield

Locality: Heathfield, South Australia

Phone: +61 8 8370 8799

Address: 183 Longwood Rd 5153 Heathfield, SA, Australia

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24.01.2022 Braised red wine and rosemary lamb shanks Serves: 4 Preparation time: 10 minutes Cooking time: 120 minutes... Ingredients 4 frenched lamb shanks cup plain flour 8 whole baby brown onions, peeled 4 stalks rosemary 4 cloves garlic, peeled and sliced cups red wine 1 cups beef stock mashed potato and steamed green vegetables to serve Method Preheat the oven to 180C. Season the flour with salt and pepper, and mix well. Dust lamb shanks in the seasoned flour, shake off excess. Heat a large frypan over a medium high heat, add a little oil. Brown the lamb shanks well on all sides. Remove and place them in a small roasting dish or large casserole dish. Reduce heat in pan and add a little extra oil, add the baby onions, cook for 1 minute, stir occasionally. Add rosemary and garlic, stir for 30 seconds. Gradually pour in the combined wine and stock. Stir until the mixture boils. Pour over the lamb shanks. Cover the dish tightly with its lid or foil, place in oven. Cook for 1-2 hours or lamb shanks are very tender. Turn the shanks occasionally and adjust the heat as it cooks if needed. You may need to add a little beef stock or water if it appears too dry. Serve shanks with a spoonful of the thickened sauce and mashed potato and green vegetables (beans and sugar snap peas). Cooktop method: Place the browned lamb shanks and other ingredients in a heavy-based pot. Partially cover, keep the heat low. Simmer until the meat is very tender. Stir occasionally; add water if needed during the cooking time to keep ingredients well covered. Tips Simmer the lamb shanks gently and taste them to see if they’re ready. When it’s done the meat should be tender enough to fall from the bone with a fork. Best lamb cuts for or casseroling or braising: diced lamb forequarter, forequarter chops, shanks, frenched shanks, neck chops, lamb topside, leg (bone-in), shoulder (bone-in), easy carve (leg or shoulder bone out), boned and rolled shoulder or leg. (Recipe From http://www.fromnature.com.au/)

22.01.2022 IMPORTANT NOTICE After 10 years Julie & Guido will be taking a two week holiday from 29/9/14 to 13/10/14. During our absence, our granddaughters Camille & Scarlett will be looking after the shop & servicing you, our valued customers. While we are away the shop opening & closing times will be. Monday to Saturday 8AM 6PM Sunday 8.30AM 5.30PM... We thank you all for you continued patronage and we look forward to seeing you all again when we return. Julie & Guido See more

21.01.2022 Flying Hoops Smoked Oak beef is a new product of ours.It is perfect for hiking,camping,lunchboxes and road trips etc and goes well with beer or wine. Prime Fleurieur Peninsula marinated beef rump hot smoked over red wine infused French oak

20.01.2022 the masse masuer is for sale at the store and we can show you how you can use it. Guido has used the Masse Massuer to overcome his aches and pains.

17.01.2022 Make a good moment enjoyable in your day try some of Guido's flavored Kalimata olives made using his mothers recipe. We believe you will be delighted.....

13.01.2022 Our beautiful assortment of cakes

11.01.2022 The Heathfield store was built in 1948 and it is known for its lollies and even the old customers come in and see us regularly.This is just a small selection of what we have

08.01.2022 This is our Locally produced Green Lime Marmalade and Mylor Honey. Come in for a free tasting of the marmalade!

08.01.2022 We are coming to the end of autumn and this is the time to still come to the hills to see the beautiful plants and trees dropping the massive quantiy of leaves. This weekend join us for a tasting of some lovely hot chestnuts and if you want to bring your own red wine.

04.01.2022 We are now selling From Nature Saltbush Lamb. The sheep used is predominantly from the Dorper breed, bred for dry climates. The animals shed their wool naturally, minimising the need for chemical treatment - meaning no shearing, mulesing or crutching is required. Fed predominantly on the saltbush plant. From a flavour perspective, the meat will not only be more robust, but will reflect the true taste of Australia's outback. We are currently stocking... -Lamb BBQ Pack (2kg)..............................$30 -Lamb Sausages (BBQ)(500G)..................$8.50 -Lamb Sausages (honey/chili/garlic)(500G)$8.50 -Lamb Crumbed Burgers (500G).................$8.50 -Lamb Chump Chops (500G)......................$10 -Lamb Loin Chops......................................$23.50KG -Lamb BBQ Leg Steak (500G)....................$12.50 -Lamb Racks(8 Ribs)(2 per pack)...............$28.50KG -Lamb Backstraps(2 per pack)....................$27.50KG -Lamb B/less Roasting Legs(1 per pack)....$27.50KG These products are definitely worth trying!!! See more

01.01.2022 Julie making her daily pizza's !