THIS RECIPE SERVES 4
and reduce until the liquid has almost gone. In another pan simmer the madeira with clove and bay leaf until reduced by half. Add the chicken stock and simmer to reduce again by a third then whisk in the cold butter to emulsify the sauce. Set aside ready to warm up or serve immediately if everything else is ready.
LAMB SHANK AND AUBERGINE INGREDIENTS: 2 lamb shanks 20g rosemary 1 garlic bulb Sea salt A few twists of black pepper 2 white onions peeled an chopped roughly 1 small aubergine Rapeseed oil Enough water to submerge lamb Savoy cabbage
Strip the lamb from the bone and mix with the aubergine and onion and serve with the sweet potato gratin and savoy cabbage.
SWEET POTATO AND PECAN GRATIN INGREDIENTS: 2 medium large sweet potato 1 medium red onion 2 sprigs of fresh oregano 1 tsp of fresh thyme leaves (no stalks) 4 garlic cloves thinly sliced A pinch of Maldon sea salt A twist or 2 of black pepper 100ml of double cream 100ml of chicken or vegetable stock 20g of chopped pecan nuts 10g of pumpkin seeds
SAUCE 250ml chicken stock 1 Bay leaf 1 Clove 100ml Madeira 50g cold diced butter
EQUIPMENT: Heavy based casserole Black peppermill 1 x Small saucepan 1 x 8” round oven proof dish Parchment paper Foil Roasting tins Tongs
EQUIPMENT: 2 x Small saucepan 1 x 8” round oven proof dish Mandolin Parchment paper Foil
METHOD:
METHOD:
Heat some oil in a pan and brown the lamb shanks all over - alternatively brush the shanks with oil and blow torch all over to brown. Roast in the oven on 180oC for about 30 minutes with the garlic bulb and then transfer to an oven proof dish with the garlic squeezed out its pockets with the chopped onion, diced aubergine, seasoning and rosemary. Place a little strip of parchment paper over the lamb and then wrap the oven proof dish tightly with foil. Braise this in the oven for about 3 hours on 160oC .
Grease and line the oven proof dish. Pre heat the oven to 170oC. Peel and slice the sweet potatoes and red onion. Mix the cream with the chicken or veg stock together. Finley slice the garlic and pick the leaves of oregano. Simply layer the slices of sweet potato then onion with cream mix and herbs and seasoning. Tear some parchment paper to use to press the vegetables down to get a good mix of the cream within the dish. Top with nuts and seeds and bake in the oven for about 40 minutes or until a skewer goes through effortlessly.
Once the lamb is ready and almost falling off the bone remove from the liquid and put in a hot oven for 15 minutes to brown off. Put the liquid with onions and aubergine in a small pan
For help with any of the recipes please email mike@takefood.co.uk 51
