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CDWM SA - Ep.3 - JT - Main

JT's Hearty Lamb Shank Ensemble / (V) Hearty Fritter & Blackened Mushroom Ensemble

Ingredients

Serves: 4 people

Preparation time: 4 hrs

  • 4 medium lamb shanks, whole
  • 500 ml red wine (don't use cheap wine)
  • 500 ml coca cola
  • 250 ml balsamic vinegar
  • 1 tsp salt
  • 1 tsp cracked black pepper

  • 3 stalks rosemary

  • 1 punnet baby marrows

  • 1 punnet petit pans
  • 1 large onion, sliced
  • 1 large red belle pepper

  • 2 tbsp olive oil

  • 2 cups cous cous

  • 4 cups water, boiling
  • pinch salt and black pepper
  • 1 tsp salted butter

  • 3 tbsp dukha (spice mix)

  • 3 large onions, sliced

  • 1 cup balsamic vinegar
  • 125 ml sugar (brown or white)
  • pinch salt
  • 1 tbsp olive oil

Vegan

  • 1 large sweet potato, washed
  • 200 ml cake flour
  • pinch salt and pepper
  • dash paprika
  • dash garlic powder
  • 125 ml water
  • 3 large black mushrooms

Preparation method

  • Ensure the lamb shanks are clean (rinse if you think necessary).
  • Place the 4 shanks as upright as possible in an oven dish.
  • Add all the liquids, spices and rosemary and cover with a lid or foil.
  • Place in a preheated oven at 160 C and slow cook for 3 hrs.
  • Remove lid/foil and bake uncovered for a further 50 min. Remove and allow to rest.
  • Slice vegetables and rinse well.
  • Heat olive oil to piping hot in a large pan.

  • Fry vegetables until al dente and caramelised around the edges. Add salt and pepper to taste.

  • In a shallow dish, mix cous cous with a pinch of salt and pepper. Add boiling water, cover and stand for 3 min.

  • Add butter to cous cous and mix in with a fork, loosening and fluffing it up. Add dukha, mix gently.

  • Fry onions in olive oil with a pinch of salt, on high heat until translucent.

  • Add sugar and vinegar and fry on medium heat until sticky.
  • On a plate, lay a bed of cous cous, top with lamb shank and add vegetables on the side.
  • Top the shank with the onion marmalade and a fresh rosemary sprig and serve.

Vegan

  • Grate sweet potato and squeeze out all liquid, using a dishcloth.
  • In a bowl, mix sweet potato, flour, salt, pepper, paprika, garlic powder and water to make a fritter mixture.
  • Heat olive oil and fry fritters on medium high heat until golden brown on both sides.
  • Using the same oil, fry black mushrooms and season.
  • Create a stack with alternating fritters and mushrooms, pin together with a rosemary sprig.
  • Drizzle with some garlic butter, made with vegan margarine and serve.