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Hearty Lamb Shanks

Ingredients:

4 lamb shanks, seasoned with salt and pepper and dusted with flour

3 tablespoons extra virgin olive oil

Salt & pepper, to season

1 large brown onion, large dice

4 cloves garlic, crushed

4 carrots, large dice

6 sticks of celery, large dice

6 potatoes, large dice

2 tablespoon, dried oregano

1 Cup of good quality red wine

1 x 700g jar Le Conserve Della Nonna Lampomodoro (tomato puree)

Large handful of roughly chopped Italian parsley

Method:

Heat half of the oil in a heavy based pot. Sauté vegetables, onion and garlic until the onion is soft but not coloured. Remove and set aside. Add remainder of oil and the lamb. Cook over medium heat until browned all over.

Add wine to deglaze pan. Once the wine has deglazed and reduced down then returned the vegetables to the pot. Stir in the tomato puree and oregano. Bring to boil then reduce heat to low simmer.

Cover and cook for at least 2-2.5 hours until meat is tender. Adjust salt and pepper then add chopped parsley. Serve with a crunchy Italian loaf. Note: any extra sauce remaining makes a great pasta sauce when pureed and freezes well.

Serves: 4

Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.

And if you love this recipe, share it with your friends & family using the social buttons below

Cottage Pie

Ingredients:

750 grams beef mince

2 tablespoons oil

1 medium onion, chopped

1 clove garlic, crushed

1 carrots diced

2 sticks celery, chopped

1 tablespoon tomato sauce

Topping:

6 large white potatoes, chopped

30 grams butter

¼ cup cream

1 cup fresh breadcrumbs

125 grams butter (extra)

Method:

Heat oil in a pan and add onion, garlic, carrot, celery, stirring until onion is tender. Add mince and cook on high until meat is browned, approx. 5 minutes. Add both sauces, parsley and corn stirring until combined. Mix cornflour with the stock and add to the pan, cooking on high for a further 3 minutes then reduce heat to a simmer. Cook, covered for 25 minutes. Cook potato in boiling water for 10 minutes until tender. Drain, add butter and cream then mash until smooth. Spoon the mince mixture into an oven proof dish and cover with the mashed potato. Sprinkle breadcrumbs over the potato and evenly dob extra butter over the topping. Bake in a 180° oven for 45 minutes until brown.

Serves: 4

Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.

And if you love this recipe, share it with your friends & family using the social buttons below

Winter Veggie & Smoked Hock Soup

Ingredients:
2 tablespoons olive oil
2 onions, chopped
2 garlic cloves
3 carrots, chopped
½ cabbage, shredded
2 parsnips, peeled and diced
200grm pumpkin, peeled and diced
200grm green beans, sliced
2 zucchini, diced
2 teaspoon fresh/1 teaspoon dried tarragon leaves
2 ham hocks
2 litres chicken or vegetable stock

Method:
Heat the oil in a large pot and gently fry the onion, garlic, carrot, cabbage, parsnip, pumpkin, green beans and zucchini until the onion is tender. Add the ham hock and stock and bring to the boil before reducing the heat to a simmer and covering. Cook for at least 1 ½ hours making sure to stir regularly so it doesn’t stick to the bottom. Uncover and cook for a further half an hour until the soup is thickened and the ham falls from the bone. Remove from the heat and using tongs, carefully remove the hock and place aside. Once cool enough to handle shred the ham meat and discard the bones, fat and skin. Add the ham back into the soup and heat through. Serve with lots of buttered, crusty bread.

Serves: 6-8

Note:

For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below