Oregano | Bunbury Farmers Market

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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.

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Beef Ragu

Ingredients:
1 kg oyster blade, sliced
3 tablespoons extra virgin olive oil
Salt & pepper, to season
1 small onion, finely chopped
2 cloves garlic
1 Tablespoon dried Oregano|
1 Tablespoon dried Basil
1 Cup of Good Quality Shiraz (optional) or 1 cup of beef stock
2 bottles Sugo Dolce Cherry Tomato

Method:
Season oyster blade with salt and pepper. Heat oil in pan and add meat and cook over medium heat for 8 – 10 minutes until browned all over. Stir in onions and garlic, cook until soft. Remove from pan and place in an oven proof dish and set aside. Add wine or beef stock to deglaze pan. Once the wine/stock has deglazed and reduced down add in the sugo dulce, oregano and basil. Pour pan sauce over the oyster blade. Cover with baking paper and alfoil. Place in oven at 180°C for first 30 minutes. Turn down oven to 160°C and cook for at least 2 – 21/2 hours until meat is tender. Serve over your favourite pasta or with a crunchy Italian loaf.

Serves: 4-6

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

Infused Lamb Leg & Spiced Potato Wedges

Infused Lamb Leg Ingredients:
1 lamb leg
6 cloves garlic, whole
Drizzle olive oil
1/4 cup verjus
A bunch fresh rosemary sprigs
40 grams butter
Salt and pepper

Method:
Using a paring knife, making 6 small incision in the top of the lamb leg and slip 1 garlic cloves, butter fresh rosemary into each pocket. Place the leg into a roasting pan and drizzle over olive oil and verjus. Season to taste with salt and pepper. Cover with baking paper and alfoil. Place in 180°C
oven and roast until golden, 30 minutes per 500 grams – Approx. 1 – 1.5 hours. Uncover for the last 30 minutes of the roasting time. Remove from oven and allow to rest, loosely covered, for 20 minutes. Serve with potatoes.

Serves: 4-6

Spiced Potato Wedges

Ingredients:
750 grms potatoes, cut in wedges
1/4 cup verjus
2 tablespoons oregano
1 tabelspoon sweet paprika
1 teasppon crushed dried chilli
150 grms feta, crumbled

Method:
Place potatoes in a large saucepan of cold water. Bring to the boil then cook over high heat until just soft. Drain. Return potatoes to pan then add verjus, oregano, chilli, and paprika. Toss to combine. Return to heat and cook for a further 10 – 15 minutes or until crispy and golden. To serve, place on plate and crumb over feta. Can be enjoyed as a side dish or a tasty snack.

Serves: 4-6

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