CASSEROLE WITH CINNAMON & DRIED PLUMS

Ingredients

2 kg boneless chuck steak, cut into

2.5cm pieces

¼ cup plain flour

¼ cup olive oil, plus 2tbsp extra

3 small brown onions, roughly chopped

2 stalks celery, trimmed and chopped

3 cloves garlic, bruised

2 tsp ground ginger

2 cinnamon quills

4 cups salt-reduced beef stock

2 tbsp tomato paste

1 tbsp brown sugar

255 g dried plums (prunes), seeded

50 g flaked almonds, toasted

¼ cup roughly chopped coriander leaves, plus extra leaves, to serve

Baked root vegetables

4 small parsnips, trimmed, halved lengthwise, cut into rough wedges

4 small carrots, trimmed, halved lengthwise, cut into rough wedges

4 small beetroots, cut into wedges

6 sprigs rosemary, bruised

½ bulb garlic, bruised

2 tbsp olive oil

Method

1. Preheat the oven to 170°C. Place a heavy based casserole over a moderately high heat. Rub some olive oil over the lamb and season with salt and pepper. Sear for 8 minutes or until browned all over. Remove the shanks and set aside.

2. Place the shallots in the pan and cook for 4 minutes or until coloured. Add the wine, stock, vinegar and rosemary along with the lamb. Bring up to the boil, cover and place in the oven for 2 hours or until very tender. Remove the lid and cook for a further 30 minutes. Turn them over once or twice if they are colouring too much.

3. Use a spoon to skim off any fat that has risen to the surface and reduce the sauce over a high heat if necessary. Serve with olive oil mash and steamed brocollini.

Tips

• The lamb shanks can be cook the day before and gently heated to serve.

• You can substitute the mashed potato with some soft polenta