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Spring­bok shank with caramelized turnips, roasted kohlrabi, jerusalem ar­ti­chokes and shi­raz jus Wine pair­ing: Serve with De Gren­del Shi­raz or De Gren­del Rubaiyat, a Bordeaux-style wine. Serves 4

4 spring­bok shanks (you can re­place the spring­bok with lamb shanks) 2 car­rots, sliced 2 onions, peeled and chopped

1 head gar­lic, sliced hor­i­zon­tally 1 stick cel­ery, sliced 1 leek, chopped and washed 2 Beef stock 1 bot­tle De Gren­del Shi­raz 1 baby kohlrabi, peeled, diced and roasted

2 baby turnips, peeled, quar­tered and caramelised To serve: mash po­tato and Jerusalem ar­ti­chokes Method Pre­heat your oven to 180°C. Sea­son the shanks, place in a deep roast­ing tray and roast in the oven for 30-40 min­utes or un­til the shanks are golden brown. Re­move from the oven; add car­rots, onion, gar­lic, cel­ery, leeks, beef stock and red wine. Cover with foil, turn the oven down to 160°C and place the tray back in the oven and braise for a fur­ther 4 hours or un­til the veni­son falls away from the bone. Care­fully re­move the shanks from the tray, re­move the bones, set aside and keep warm. Strain the re­main­ing veg­eta­bles through a fine strainer, keep­ing the liq­uid and dis­card the veg­eta­bles. Pour the liq­uid into a small sauce pot, bring to the boil over a medium heat and thicken with a bit of corn flour mixed with wa­ter. Check the sea­son­ing of the sauce and add more if needed, set aside and keep warm. Ar­range the mash po­tato, kohlrabi, Jerusalem ar­ti­chokes and turnips on a serv­ing plate. Place the veni­son in the mid­dle and pour over some of the sauce. Serve im­me­di­ately.

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