November 2006
LAMB SHANK WITH A PESTO MASH AND A RED
ONION MARMELADE
(Main Course – Serves 4)
Ingredients
Lamb Shank
4 350 g lamb shanks
1 bottle of white wine
1 litre beef stock
1 tblsp Madagascan green peppercorns
1 diced carrot
1 diced onion
2 diced sticks of celery
1 sprig of thyme
1 clove of crushed garlic
1 tsp tomato puree
2 tots brandy
2 bay leaves
Pesto Mash
6 medium potatoes
1 bunch of fresh basil
25g parmesan cheese
1 clove of garlic
25g pine kernels
100ml olive oil
Red Onion Marmelade
1kg sliced red onion
250ml balsamic vinegar
150g brown sugar
Method
Lamb Shank
In a large saucepan, sautee the carrot, onion, peppercorns,
celery, garlic, thyme & bay leaves in a little olive oil.
Add the shanks & sautee until cooked. Add the stock, tomato
puree, white wine and brandy and bring to the boil. Reduce heat
to lowest setting & simmer for 2½ hours.
Pesto Mash
Boil the potatoes until soft. Peel & mash the potatoes.
Puree the pesto ingredients & mix in to the potatoes.
Red Onion Jam
Mix all the ingredients in a pot & boil for 1 hour until
the marmalade is soft, sticky & sweet.
Enjoy this dish with a bottle (or two!) of Luddite
Shiraz!
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