It is very important to follow the step of turning the shanks every half hour; it causes them to caramelise as they cook.
If the braising liquid is too reduced at the end of the cooking process, stir in a cup of water before straining.
Freshly ground black pepper
2 sticks of celery, with leaves, roughly chopped
1 carrot, roughly chopped
1 large onion, roughly chopped
1 tub tomato paste
5 sprigs thyme
1 good sprig of rosemary
2 bay leaves
1 tablespoon black peppercorns
3 anchovy fillets (or a tablkespoon of Trasi – Indonesian shrimp paste. – Just as good)
Lots of garlic. Lots. You know how much – no, more than that.. I said LOTS.
2 cups red wine
1 cup Apple cider
1 bottle dark Ale
1/4 cup wine vinegar OR Balsamic
(I have done a mix and match on the above three items, there is little differences in the flavour outcome)
1 heaped teaspoon sugar
2 sachets Masterfoods beef stock concentrate (so glad I found this stuff)
2 sachets Masterfoods chicken stock concentrate
3 cups water
Preheat the oven to 160 or to 145 on fan bake.
Season the lamb shanks liberally with salt and pepper. With a sharp knife, cut about 1 inch up from the bottom (narrow end) of the shank bones down to the bone and all the way around; this causes the meat to curl back and expose the bone while cooking. Set aside.
Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion to the pot, and cook until very soft, 8-10 minutes.
Add the tomato paste, thyme, bay leaf, peppercorns, anchovies, and garlic, and cook another 2-3 minutes.
Add the alcoholic beverages, vinegar, and sugar, raise the heat to high, and bring to a boil.
Lower the heat to medium and add the veal and chicken stocks. Turn down to low while you brown the shanks.
Brown the shanks well in hot oil, about I minute for each of 3 sides. Use tongs to flip them over.
Transfer the shanks to a roasting pan and pour the stock mixture on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook for another 2 ½ hours, turning the shanks over every half hour until the meat is dark and soft.
Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface and use the liquid as a sauce.
Cauliflower and Kumara Purée
1 orange squeezed for its juice.
Half a cauliflower cut into florets – steamed in a little milk until soft and drained
Peel the zest of the orange with a potato peeler and put in with:
4 Kumara, 1 large floury potato, 1 carrot, all peeled and cubed
cook the root veges until soft, drain, remove the orange peel
Add the cooked cauli
Mash/puree them all together, adding salt and pepper to taste
Add a tablespoon of butter and the juice of the orange and 2 or 3 caps of best dark rum
Put into an oven dish loosely covered with foil but not tightly sealed, and bake for the last 15 – 20 minutes with the meat. Longer if it is a bit sloppy.