cream Archives

Chocolate recipes

Roast chicken, mushroom and leek pie

30 minutes

Prawns and

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

25 minutes

Beef recipes

Beef burger with blue cheese sauce

10 minutes

Bacon recipes

Classic extra creamy macaroni cheese with bacon

30 minutes

Nut recipes

Bread-and-butter pudding

40 minutes

Shredded lamb shank with beetroot mash and syrup

Serves 4

Difficulty Easy

Prep Time 50 minutes

Cooking Time 4 hours

Ingredients

3 lamb shanks
Sea salt and freshly ground black pepper, to taste
2 T flour
5 T canola oil
2 onions, chopped
3 carrots, chopped
3 celery stalks, chopped
500 ml chicken stock
250 ml red wine
3 rosemary sprigs
3 thyme sprigs
3 garlic cloves, chopped
3 T parsley, chopped
Pomegranate rubies, to garnish
Microgreens, to garnish
4 radishes, thinly sliced, for serving

For the beetroot mash:

3 beetroot, grated
125 ml double cream
3 potatoes, cooked and mashed
Sea salt, to taste

For the beetroot syrup:

3 T beetroot juice
2 T sugar
125 ml water

Method

Preheat the oven to 150°C.

Season the lamb shanks and dust with the flour.

Heat 3 T canola oil in a large frying pan. Add the lamb shanks and brown on all sides for about 2 minutes on each side. Remove from the pan and set aside.

Heat 1 T oil in a separate pan over a medium-high heat. Lightly fry half the onion, the carrot and celery until they just begin to brown. While the vegetables are frying, heat the stock in a separate saucepan.

Pour the chicken stock into the pan in which you browned the lamb, scrape the base of the pan with a wooden spoon and bring the stock to the boil. Transfer the lamb shanks to a roasting pan and pour over the wine, hot stock and vegetables.

Scatter over the herbs and cover tightly with tin foil. Braise the shanks in the oven for 3½ hours; remove the foil and cook for a further 30 minutes – at this point lamb should be tender and falling off the bone.

When the meat is cooked, pick the meat from the bones and set aside. Strain the juices into a clean pan, discarding the vegetables and bones. Simmer the juices over a medium heat and reduce to a thick sauce.

Heat the remaining oil in a frying pan, add the remaining onion and the garlic and fry until deep brown in colour.

Transfer the fried onions and the garlic into a mixing bowl, then add the meat, sauce and parsley. Mix well.

Using a large cookie cutter, shape the shredded lamb into a round on each plate.

Pipe the beetroot mash onto the plate and drizzle the remaining sauce over the dish. Spoon over the beetroot syrup and garnish with the pomegranate rubies and microgreens.

Serve with the thinly sliced radishes.

To make the beetroot mash, place the grated beetroot in a sieve and force out the juice by pressing the beetroot with a large serving spoon. Place the cream in a saucepan over a medium heat and reduce by half. Remove from the heat.

Mix the cream and 3 T beetroot juice (reserve the rest for the beetroot syrup) with the mashed potatoes, taking care to spread the colour evenly. Season with salt and place into a piping bag.

To make the beetroot syrup, place 3 T beetroot juice, the sugar and water in a pan over a high heat. Reduce to a syrup, about 5 minutes.

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Roast chicken, mushroom and leek pie

Orecchiette with West Coast mussels in a lemon-garlic cream sauce

Beef burger with blue cheese sauce

Classic extra creamy macaroni cheese with bacon

Caramel semifreddo

Peanut butter paste

Bread-and-butter pudding

Mushrooms with roasted garlic cream and herb-buttered toast

Chicken meatloaf with crispy baguette

Shredded lamb shank with beetroot mash and syrup

Shredded lamb shank with beetroot mash and syrup

Ingredients

Method