Ingredients (serves 4-6):
4 lamb shanks
1 bunch small leeks, sliced crosswise, 1cm thick
1 head of pak choi leaves seperated
180ml dry white wine
3 tbsp olive oil
4-5 cloves of garlic, sliced
2 tsp chopped fresh rosemary, plus sprigs for garnish
Veg
1 medium pumpkin, peeled seeded and chopped
2 potatoes unpeeled and cut into wedges
2 onions peeled and cut into wedges
2 turnips peeled and cut into wedges
2 beets peeled and cut
2 cloves of garlic, minced
1 tsp of cumin seeds
60 ml olive oil
60 ml lemon juice
2 tbsp brown sugar
Braised lamb shanks with pak choi and roaster winter vegetables
Method
Lamb
In a braiser or large deep frying pan, warm oil over a medium heat.
When hot but not smoking, add shanks and brown on all sides, 10-12 min transfer to a plate.
Reduce heat to a medium low, add garlic and sauté for 30 -40 seconds.
Add leeks and sauté until translucent, 6-8 min.
Return shanks to the pan, add rosemary, salt, pepper and wine, raise heat and simmer.
Reduce heat to low and simmer until the shanks are very tender, 2-2 ½ hours.
Turn over once during cooking and add water as necessary to maintain original level of liquid.
Serve shanks immediately once tender
Veg
Prepare veg as per above, but leave the roots of the onion in place to hold shape.
Keep the beets separate so as not to stain the other veg.
Put the veg in a roasting tray, keeping the beet separate.
Combine the garlic, cumin seed, oil, lemon juice, brown sugar and pepper.
Pour over the veg and toss to coat.
Season
Bake at 200°c for 25- 30 min or until tender and golden brown
Pak choi
Separate leaves and wash well, cook in boiling salted water for 2-3 min, drain well
To serve
Garnish with rosemary sprigs.
Put veg in a bowl, pak choi on top followed by lamb shanks and pour over sauce.
