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White Wine Braised Lamb Shanks

4 lamb shanks, dusted with salt and pepper
1 tbsps. olive oil
1 tbsp. butter
2 leeks, sliced
1 large carrot, chopped
2 garlic cloves, crushed
2 tbsps. plain flour
2 sprigs rosemary
2 tsp. picked thyme
2 cups chicken stock
2 cups white wine

Heat the olive oil in an oven proof pot and sear the shanks so that each side is browned. Remove to a plate and add the butter. Sauté the leek, carrot and garlic until tender. Add in the flour and cook stirring for 2 minutes. Return shanks to the pot and add in the stock, wine, rosemary and thyme. Bring to a boil making sure to scrape any residual flour mixture from the bottom. Pop a lid on the top, or cover with baking paper and alfoil, then bake in a 180°C oven for 2 hours or until tender, stirring occasionally. Season to taste and serve with mash.

Serves: 4


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


Slow Roasted Greek lamb Leg with Roasted Gourmet Vegetables

Slow Roasted Greek lamb Leg Ingredients:
1 lamb leg
6 cloves garlic, sliced into 4 slivers
1 tblspn + ½ cup olive oil
Salt and pepper
2 red onions, quartered
2-3 sprigs rosemary or 2 teaspoons dried rosemary
2 tsp dried thyme
2 tablespoon honey
250 mls Verjus
Slow Roasted Greek lamb Leg Method:
Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of garlic and sprigs of rosemary. Place the leg into a roasting pan that just fits it and drizzle over 1 tblspn of the olive oil, season generously with salt and pepper. Place into a 220° oven and roast until browned, approx. 10 – 15 minutes. Remove from the oven and reduce heat to 180°. Place the onions and herbs around the lamb, pour over the honey and verjus and the extra ½ cup of olive oil. Add hot water to come 1/3 of the way up the lamb. Cover and place back into the oven to roast for approximately 45 minutes. Basting occasionally, until the meat is cooked to your liking. Serve with a drizzle of the basting liquid.
Serves: 4

Roasted Gourmet Vegetables Ingredients:
2 red capsicums
2 brown onions
1 zucchini
2 eggplants
½ bag gourmet potatoes
1 sweet potato
1 small pumpkin
1 whole garlic bulb, with skin on
2 tablespoons olive oil
Pinch salt and pepper
1 teaspoon dried rosemary leaves
250 mls Balsamic vinegar
1 cup Bulgarian Feta, chopped
Roasted Gourmet Vegetables Method:
Preheat oven at 200°.  Chop all veggies rustic style and place in a lined baking tray. Toss veggies in the olive oil and season with salt and pepper. Place in oven and cook for 40 minutes, depending on the size of the pieces, or until vegetables are just soft.  Stir 2 – 3 times during cooking. During the last 8 minutes of cooking, fold through the feta cheese. Place on a serving bowl and drizzle with balsamic.
Serves: 4-6 

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Herb-Crusted Wing Rib Roast with Red Wine Gravy Yorkshire Puddings

Roast Beef Ingredients:
Beef Wing Rib Roast (approx. 2kg)
4 tablespoons whole grain mustard
1 tablespoon parsley, chopped
1 tablespoon chives, chopped
1 tablespoon thyme, chopped
2 red onions, cut into quarters
2 heads of garlic, halves widthways
1 tablespoon olive oil
¼ cup plain flour
½ cup red wine
2 cups beef stock
Roast Beef Method:
Preheat oven to 230°. Season the beef with salt and pepper. Spread the mustard over the fatty side. In a bowl combine parsley, chives and thyme. Sprinkle the herb mixture over the mustard and place in a roasting pan. Arrange onion and garlic around the beef and drizzle with oil. Place in the oven and cook for 20 minutes. Reduce temperate to 180° and cook for 1 ¼ hours (or medium), or until cooked to your liking. Remove from oven and remove roast, onion and garlic from pan. Allow roast to rest. Place the roasting pan with juices over a medium heat. Add the flour and cooking stirring until bubbling, approx. 2 minutes. Add the wine and bring to the boil. Add the stock and bring to the boil. Cook, stirring for a further 5 minutes until gravy boils and thickens. Remove from heat and sieve into a serving jug. Slice beef and serve with onions, garlic, red wine gravy and Yorkshire puddings.

Serves: 4-6

Yorkshire Puddings Ingredients:
140 grms plain flour
4 eggs
200mls milk
Salt and pepper to season
8-10 tablespoons rice bran oil
Yorkshire Puddings Method:
Heat oven to 200°. Drizzle a little rice bran oil evenly over 24 small muffin tin. Place in oven to heat through (approx. 5 minutes). Tip the flour into a bowl and beat in the eggs. Gradually add the milk and carry on beating until the mix is completely lump-free. Season with salt and pepper. Pour the batter into a jug then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back into the oven and leave undisturbed for 20-25 minutes or until the puddings have puffed up and browned. 

Serves: Makes 24 mini servings. 

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