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Lamb Shanks & Salmi Sauce, Roast Vege Mush & Mixed Salad

24/10/2015

1 Comment

 
I made this delicious meal a little while ago with our home grown lamb. Some of the mush and salad ingredients were home grown too; more could have been if it was a little later in the season.

I was once again instructed and inspired by Italian chef Cesare Stella!
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Lamb Shanks with Salmi Sauce

1) Make Salmi Paste: toss the following into a food processor, then process and set aside: a handful of walnuts, 2 anchovies fillets, a handful of Kalamata (pitted) olives, half a handful of capers, 6 garlic cloves and a handful of parsley.
2) Brown lamb shanks: Place lamb shanks in an oven tray, sprinkle with salt and lightly coat with olive oil. Brown them in oven at a high temperature on all sides. Turn oven to medium.
3) Add to the lamb shanks: a sprig of rosemary, and chopped carrots, garlic, celery and onions. Drizzle with a little more oil if needed, and toss with the shanks. Return to the oven for 10 mins, turning frequently to prevent burning.
4) Add liquids: Remove tray from the oven, add a splash of white white and a ladle each of vege and chicken stock. Cover and braise for at least 2 hours, check and turn the shanks every 30 mins, ensuring they do not dry out.
5) Make Salmi Sauce: when the shanks are done (meat is falling off the bones), place the shanks on plates. Scoop out the vegetable with a slotted spoon, then put the remaining liquid into a pot. Mix in 2-3 TBSP of the prepared salmi paste, and bring to the boil. It should thicken up, but if needed add a little cornflour paste (this does tend to cause the mixture to separate rather than remain smooth though - still tastes great).
6) Drizzle the sauce over the shanks, and serve with mushed roast veges and a fresh salad.

Roast Vege Mush

I prepared the roast veges ahead and set aside. When they were cool I pureed them, and when the lamb shanks were almost ready, I created the final dish.

In a large roasting tray, toss a selection of prepared veges in a little olive oil. I used potatoes, pumpkin, kumera, onions - the more variety the better. Roast at 180C until tender.

Place veges in a food processor, and process until smooth.

Shortly before serving, saute in a pot some chopped garlic, chopped parsley and ginger. Add the vege puree, a bit of olive oil, and a bit of rice milk if too dry. Bring to a simmer and taste for seasoning.
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Fresh Salad

Make up a fresh salad with ingredients of your choice. I placed a selection of salad greens in a bowl, added a layer of chopped cucumber and a ring of tomato segments. I sprinkled it with calendula petals and garnished with pansies. Both types of flowers are edible.
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1 Comment
Mrs Bart
30/10/2015 03:11:45 pm

Looks great. Very inspiring. Your salad looks so like ours at present... our children like eating flowers and have me adding calendula petals, borage flowers, violets (leaves and flowers),
lawn daisies, pansies... and then lots of herbs... like mint, curry plant, chives, thyme, chickweed, plantain, and the children are keen to put in stinging nettle but I have only been brave enough to put that in a green smoothie.

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    This page is my blog formerly known as Kiwi Urban Homestead.

    I'm a Kiwi homeschooling mother of 5 living in a small town. After growing 1000 kg of produce in my back yard in 2013, I'm now expanding my edible gardens even further.

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