Lamb Shanks

Braised lamb

Ingredients

• 2 tablespoons extra-virgin olive oil divided
• 4 - lamb shanks trimmed of excess fat (average of 400g per shank)
• 1 large white onion diced (300g)
• 6 cloves garlic minced (15g)
• 2 large carrots diced (200g)
• 1 pinch coarse salt and freshly ground pepper
• 1/4 cup flour (60g)
• 2 cups beef stock (18oz)
• 1 1/2 cups red wine (10oz)
• 2 tablespoons tomato paste (94g)
• 1 teaspoon fresh rosemary finely chopped (1.4g)
• 2 tablespoons fresh parsley finely chopped (4g)
• 2 bay leaves (4g)

Preheat oven to 350°F (175°C).

• Wash and pat dry lamb shanks with paper towel.
• Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear shanks in the hot oil until browned on all sides
• Transfer to a plate, tent with foil to keep warm, set aside.
• To the pan juices, sauté the carrots and diced onions until softened, (about 3 minutes), then add garlic and cook for 1 minute.
• Return the shanks back into the pot; season with 1 teaspoon coarse salt and 1/2 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour.
• Add stock, wine, puree, tomato paste, and herbs. Bring to a simmer on the stove.
• Cover, transfer to lower part of the oven and cook for 3 hours, or until the meat is fall apart tender
• Gently transfer the shanks onto a plate; tent to keep warm.
• Discard the bay leaves from the sauce and place pot onto stove. Simmer sauce over medium heat until thickened to your desired consistency.
• OPTIONAL: skim off any additional fat which rises to the surface.
• You should be left with about 3 cups of sauce thick enough to lightly coat the back of a spoon.
• *If the sauce is too thick, add a few tablespoons of stock. If the sauce is too thin, boil it over medium heat for about 10 minutes, or until reduced to the right consistency. (See notes about thickening.)
• Taste for seasoning and adjust salt and pepper, if desired. Add the shanks back into the pot of sauce.

Mint gremolata

ingredients

• 1 clove garlic (5g)
• Zest of 1 lemon
• 1/4 tsp. salt
• ½ cup Parsley (8g)
• 1/2 c. loosely packed mint leaves (8g)
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Instructions:

• Mix all ingredients together

Saffron risotto

Ingredients

• 1 ½ cups arborio rice (300g)
• 2 shallots finely chopped (96g)
• ~ 1 teaspoon saffron (0.3g)
• 1½ cup white wine (12oz)
• 3 ¼ cups chicken stock good quality (800ml)
• 1 cup Parmesan freshly grated (100g)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Butter (40g)

Instructions

• Keep the chicken stock warm in a saucepan and get a ladle ready
• Add olive oil to a large pan/skillet on a low-medium heat then add the chopped shallots. Sauté the shallots until translucent but not browned.
• Add the rice and stir to coat the grains in the oils then add the wine. Simmer for 2 minutes then add 1 ladleful of chicken stock.
• Let the rice absorb the chicken stock whilst constantly stirring when it’s almost absorbed all of it add another ladle of stock, continue with the same process.
• When you only have only 2 ladle full of stock left add the saffron then continue until all the stock is gone. As you stir the saffron will get deeper in color.
• Season with a generous pinch of salt and add butter and the parmesan.

Butter poached asparagus

Ingredients

• A bunch of asparagus, hard part of stalks cut off (300g)
• 1 teaspoon of minced shallots (30g)
• 2 tablespoons of butter (40g)
• sea salt and black pepper to taste
• juice of 1 lemon

Instructions:

• Heat a large sauté pan over medium heat. Add butter. When butter hot, add shallots, turn heat to low and fry until fragrant.
• Add asparagus, cover with a tight-fitting lid (important -if lid isn't tight, the steam escapes, you can try using a thin dishtowel under lid and fold ends up over the top of the lid to create a nice seal).
• Cook on low for 10-12 minutes, depending on how soft you like your asparagus. If your asparagus can't all fit in one layer in your pan, stir a couple of times during the cooking process.
• If it looks like the pan needs more butter, feel free to add another tablespoon in, or just throw in a tablespoon of water.
• When cooked to your liking, remove asparagus, pour the butter/shallot/garlic mixture over, sprinkle with sea salt, black pepper and lemon juice

Environment-friendly packaging available for a deposit of $50. Available upon request and due upon first pick up or delivery.