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Raidis Estate

Raidis Estate
 
30 April 2018 | Raidis Estate, Raidis Recipes | Raidis Estate

Lamb, Reds and cozy nights in

 

Lamb, Reds and cozy nights in

 

As the temperature begins to drop, out come the full-bodied reds and winter warmer recipes. Snuggling up by the fire takes over from the want to get out and about, and eating hearty deliciousness that is rich in flavours and warms you from the inside is high on the priority list.

Nothing screams comfort food quite like Lamb shanks and red wine. So here is our top pick for a lamb shank recipe that is sure to impress and pairs perfectly with a punchy and bold red wine.

 

 

What You’ll need

2/3 cup (160ml) olive oil

8 x 350g Frenched lamb shanks (ask your butcher to do this)

2 leeks, cut into 1cm pieces

2 onions, chopped

4 garlic cloves, chopped

¼ cup (75g) harissa paste

2 cinnamon quills

2 star anise

1 pinch saffron threads

Finely grated zest and juice of 1 orange

1/2 cup (125ml) white wine

1/2 cup (110g) dried apricots, chopped

2/3 cup (110g) pitted dates, chopped

400g can chickpeas, rinsed, drained

3 x 400g cans chopped tomatoes

2 cups (500ml) chicken stock

100g Sicilian olives

Coriander leaves and chopped smoked almonds to serve

 

Method

Preheat the oven to 150°C.

Heat 1/3 cup (80ml) oil in a large heavy-based flameproof saucepan with a lid over high heat. In 2 batches, cook the lamb, turning for 8-10 minutes or until evenly browned. Transfer lamb to a plate and set aside. Discard any remaining oil.

 

Return saucepan to medium-high heat and add remaining 1/3 cup (80ml) oil. Add leek, onion and garlic, and cook, stirring for 4-5 minutes or until softened. Add harissa, cinnamon, star anise, saffron and orange zest, and cook, stirring for 2-3 minutes or until fragrant. Add orange juice and white wine, and bring to the boil.

 

Cook, scraping the bottom of the saucepan with a wooden spoon, for 2-3 minutes or until wine mixture is reduced by half. Stir in apricots, dates, chickpeas, tomatoes and stock, and bring to the boil.

 

Return lamb to saucepan, then cover and transfer to oven. Cook for 3 hours 30 minutes or until the meat begins to flake away from the bone.

 

Increase oven temperature to 200°C and cook, uncovered, for 30-40 minutes or until sauce has reduced and thickened.

 

Meanwhile, using the palm of your hand, squash olives and discard pits.

 

Scatter braised lamb with coriander leaves, crushed olives and smoked almonds to serve.

 

Enjoy

 

 

 

 

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