2019-05-01+The+Australian+Womens+Weekly

160 The Australian Women’s Weekly|MAY 2019

Slow cooking

Stickyfiglambshanks

withfennel

SERVES 6 PREPTIME 15 MINUTESCOOK

TIME 6 HOURS 40 MINUTES

FIVEINGREDIENTS

2 largefennelbulbs(1.1kg)

6 smalllambshanks(1.2kg)

235gjarfig, date and balsamic

chutney

2 stickscinnamon

700gbabykale

STAPLES

2 teaspoonsextra virgin olive oil

seasaltflakes

freshlygroundblackpepper

2 tablespoonsbalsamicvinegar

1 Preheata 5-litre(20-cup)slow

cookeron‘sear’(HIGH)setting.

2 Cutfennelbulbs into quarters;

reservefronds.

3 Seasonlambwellwithsaltand

pepper.Heatoilin slowcooker;

cooklamb,turning,for 10 minutes

oruntilbrownedallover.Transferto

a largebowl.Addfenneltocooker;

cookfor3 minutesoneachsideor

untilbrowned. Transfer tobowl

withlamb.

4 Add½cup(125ml)water,

chutneyandbalsamicvinegar

toslowcooker;cook,stirring,

untilcombined.Stirin anextra

1 ½cups(375ml)water and broken

cinnamonsticks.

5 Placelambandfennel,in even

layers,in slowcooker.Adjustsetting

toLOW;cook,covered,for6 hours

oruntillambis verytenderandjust

startingtofalloffthebone.Add

kale;cookfora further 10 minutes.

6 Transferlambandvegetables

carefullytoa tray;coverloosely

withfoiltokeepwarm.Pour

cookingliquidintoa largejug;

skimofffat.Measure3 cupsliquid;

returntoslowcooker.Discardany

remainingliquidin jug.Adjust

settingto‘reduce’(HIGH);simmer

sauce,uncovered,for 10 minutes

oruntilthickened.(Saucecan

alsobesimmered in a frying pan

for5 minutes.)

7 Returnlambshanksand

vegetablestosauce.Servetopped

with reserved fennel fronds.

Coconutandpeanutbeef

SERVES 6 PREPTIME 20 MINUTES

COOK TIME 5 HOURS

FIVEINGREDIENTS

1.4kgbeefchucksteak

½bunchfreshcoriander

⅔cup(185g)smoothpeanut butter

400mlcancoconutmilk

2 ½tablespoons chilli paste

STAPLES

1 tablespoonredwinevinegar

1 tablespoonextra virgin olive oil

seasaltflakes

freshlygroundblackpepper

1 PreheatslowcookeronHIGH.

2 Trimanddiscardexcessfatandsinew

from beef; cut into 4cm pieces.

3 Washcorianderwell;patdry.Pick

corianderleavesin sprigsfromstems;

reserveleaves.Trimroots;finelychoproots

toyield2 tablespoons(makeupquantity

withchoppedstemsif notenough).

4 Combinecorianderroot,peanutbutter,

coconutmilk,2 tablespoonsofchillipaste,

vinegarand½cup(125ml)boilingwaterin

slowcooker.Addbeef;stirtomixwell.Cook,

covered,for5 hoursoruntilbeefis tender

andsauceis thickened.Transferbeeftoa

mediumbowlwitha slottedspoon.Blend

saucewithstickblenderuntilsmooth.

5 Meanwhile,combineremainingchilli

pasteandtheoilin a smallbowl.

6 Stirhalfreservedcorianderleaves

throughbeefmixture;drizzlewithchilli

oilmixture.Seasontotaste.Topwith

remaining coriander leaves; serve.

Makeitsix:Addtorn

freshkaffirlime

leavesinwiththe

beef in step 4.

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