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March 2010 Featured Recipe
Braised Lamb Shank with Red Wine and Dried Fruits
Serves 6
Notes from Chef Hay: The salt and sugar content of the brine is quite high, which is why it is important not to let the meat rest in the brine for too long. Brining will increase the tenderness of the finished product as well it will make the recipe more forgiving if it is accidentally left in the oven for too long. The star anise in the recipe is really essential. I reccommend that even if you are not a fan of star anise you still try it out in this preparation. Think of it as perfuming the meat rather than flavoring it.
Ingredients
For the brine:
2 litres water
6 grams star anise
1/4 litre sugar
1/2 litre salt
1 bunch thyme
For the braising:
6 lamb shanks
2 tbsps olive oil
1/2 litre red wine
2 large onions, chopped
2 large carrots, chopped
100 grams assorted dried fruits, such as apricots, raisins, etc
1/2 litre water
1 tbsp butter
Method
1) Bring all of the brine ingredients to a boil in a large pot. Remove from the stove and cool. Marinate the shanks in the brine for 3 to 5 hours (no more than 5 hours). Rinse and dry the shanks.
2) In a dutch oven sear the shanks in 2 tbsps olive oil until both sides are extremely brown. Remove the shanks from the pan and set aside.
3) Add the onion and the carrot to the pan and sauté till they are caramelized (they should be a rich, dark brown). De-glaze the pan with the red wine and bring to a boil. Reduce the liquid by half. Add the dried fruits, 1/2 litre water, and lamb shanks back into the pot.
4) Put the pot in the oven at 350 degrees and cook for 3 1/2 hours. When the meat is sufficiently tender, remove the shanks from the braising liquid and set aside (keep warm).
5) Make the sauce: blitz the sauce with an immersion blender for 2 minutes, then pass through a sieve. Put the sauce in a saucepan on the stove, place on low heat. Skim off any bits that rise to the surface. Cook till reduced by 1/2. Just before serving, add 1 tbsp of butter and gently stir it into the sauce to emulsify.
6) Serve the shanks with mashed potatoes with a good amount of butter and herbs in them, and a side of braised greens. Pour the sauce liberally over the shanks and potatoes. Enjoy!
January 2010 Featured Recipe
Roasted Cauliflower and Garlic Soup
Warm up to Chef Michael Hay's take on a winter classic. Serves 10.
Ingredients
3 bulbs garlic, roasted
2 1/2 heads cauliflower, roasted
2 onions, chopped and roasted with cauliflower
3 stalks celery roughly chopped
1 1/2 onions roughly chopped
3 cloves of garlic roughly chopped
1/4 lb butter
salt and pepper to taste
2 bay leaves
5 litres water
1/2 litre heavy cream
Method
1) Add cauliflower and 2 onions to large bowl. Season with salt and pepper and toss with vegetable oil. Spread evenly on parchment lined baking sheet and roast in a 450 degree oven until golden brown. Rotate/toss cauliflower as necessary to prevent uneven browning and burning.
2) Place 3 heads of garlic with tops cut off on baking sheet and drizzle with olive oil. Cover with tinfoil, roast in 450 degree oven for approximately 40 minutes.
3) In a large pot add butter, melt and saute remaining onions, celery and garlic until they become translucent. Add roasted cauliflower, onions and garlic to pot, add water, cream and bay leaf. Bring to a boil, then reduce heat to simmer. Cook until the vegetables are very tender.
4) Use immersion blender to puree, then pass through a sieve, or use a blender and blend in small batches. Return to pot and heat to desired temperature. Serve. Enjoy!