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CDWM SA - Ep.7 - Tracy's - Main

Tracy’s Sautéed Beef Fillet with Chilli & Bacon Preserve

Ingredients

Serves: 4 people

Preparation time: 3 1/2 hrs

  • 1/2 cup olive oil
  • 1 tbsp honey
  • 1 1/2 cups red wine
  • 1 tsp whole black peppercorns
  • 2 onions, roughly cut into chunks
  • 2 tins chopped tomatoes
  • 1 bay leaf
  • 2 stalks celery, chopped
  • 1 tbsp coffee
  • 2 tbsp peanut butter
  • 12 cloves garlic, unpeeled
  • 3 cups chicken stock
  • 1 stem thyme
  • 4 x 1.5 kg lamb shanks
  • 2 carrots, chopped
  • 1 tbsp anchovies
  • 1 stem rosemary
  • 2/3 cup flour
  • 1 leek, cut into 3 cm pieces
  • pinch Himalayan sea salt

Preparation method

  • Preheat oven to 150 C.
  • Heat olive oil over med-high heat in roasting pan.
  • Roll shanks in flour. Must be well coated, with excess flour shaken off.
  • Sear shanks in roasting pan, until browned on all sides. Remove and set aside.
  • Add tomatoes, anchovies, leek, celery, peanut butter, carrot, onion, coffee, honey and garlic to roasting pan.
  • Stir constantly for ± 5 min.
  • Season with bay leaf, peppercorns, thyme and rosemary.
  • Add chicken stock and red wine. Increase heat and bring to a simmer.
  • Add Himalayan sea salt to taste, then add lamb shanks to top the vegetables.
  • Cover pan with heavy duty aluminium foil, place in oven.
  • Bake approx. 2-3 hrs, until meat tender and falls off the bone.