New Idea – July 29, 2019

51

NEW

FOOD

IDEAS

Lamb Shanks with Mashed Potato

Serves 6, Prep and Cook: 2 hours, 40 mins

6 frenched lamb shanks (1.6kg),

trimmed

¼ cup plain flour

2 tblsps olive oil

2 onions, finely chopped

3 cloves garlic, crushed

2 tblsps finely chopped fresh

rosemary

½ cup tomato paste

¾ cup dry red wine

2 cups beef stock

Mashed potato, to serve

Chopped fresh parsley, to

garnish

1 Toss lamb in flour seasoned

with salt and pepper. Shake

off excess, reserving any

remaining flour.

2 Heat oil in a flameproof

casserole dish (16-cup capacity).

Add lamb in two batches. Cook,

turning occasionally, for about

5 minutes, or until browned all

over. Remove from dish.

3 Add the onions, garlic and

rosemary. Cook, stirring

occasionally, until soft. Stir in

tomato paste and reserved flour.

Add the wine. Mix well. Bring to

a boil. Return lamb with the

stock. Return to a boil. Cover.

4 Cook in a slow oven (150C)

for about 2 hours to 2 hours and

15 minutes, or until lamb is

tender enough to fall from the

bone with a fork. Remove the

lamb. Skim the oil from top of

the sauce.

5 Serve the lamb and sauce

with mashed potato. Garnish

with parsley.

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Remove leaves from stems of

a bunch of curly kale (about

400g), removing tough inner rib

from leaves as well. Wash well

and drain. Using a salad

spinner, spin until completely

dry. Tear or slice leaves into

small pieces and place in a large

bowl with 1 tblsp olive oil. Toss

well to coat, massaging oil into

crevices of kale leaves. Season

well with sea salt flakes.

Arrange kale in a single layer

over two oven trays. Cook in a

moderately slow oven (160C),

turning kale over and swapping

trays halfway through cooking,

for about 12 to 15 minutes, or

until slightly crisp and kale is still

green and just slightly golden

around edges. (If kale is too

brown, it will develop a bitter

taste.) Remove and cool on trays

(kale will become even crisper

on cooling). Serve as a snack or

sprinkle over soup, salads or

mashed potatoes.

HOW TO MAKE... Crispy Kale

Add chilli flakes or

sesame seeds or

dukkah to kale before

cooking for extra

flavour.

TIP

Photos: Andre Martin. Styling: Carolyn Fienberg. Food preparation: Kerrie Worner. Recipe development: Mel Burge.