LAMB-SHANK BROTH WITH PEARL BAR­LEY

Her­mit on the Hill Syrah 2007 –

House and Leisure Food - - FRONT PAGE -

2T olive oil salt and black pep­per

to taste 4 lamb shanks 1 small cele­riac, finely

chopped 4 cel­ery stalks, finely

chopped 1 car­rot, finely chopped 4 gar­lic cloves, finely

chopped 4 sprigs thyme 500ml chicken stock 500ml veal stock 750ml wa­ter 125g pearl bar­ley, soaked

in cold wa­ter un­til soft 12 small vine-ripened

toma­toes

for the gre­mo­lata

cup coarsely torn fresh flat-leaf pars­ley 2t finely grated le­mon rind

gar­lic clove, shaved

Serves 6

Heat half the olive oil in a casse­role dish over medium heat. Sea­son the shanks and brown in oil, turn­ing oc­ca­sion­ally. Re­move from the pan and set aside.

Add the re­main­ing oil, veg­eta­bles, gar­lic and thyme and stir for five to seven min­utes un­til soft. Add stocks, shanks and wa­ter and bring to the boil. Re­duce the heat to low and cook for about two hours, un­til the lamb is ten­der, adding more wa­ter if nec­es­sary to cover the lamb. Al­low to cool, then trans­fer the lamb to a bowl. Re­move the meat from the bones, dis­card­ing them, and tear the meat into bite-sized pieces. Re­frig­er­ate un­til re­quired.

Strain the stock into a clean pan, dis­card­ing the veg­eta­bles. Re­frig­er­ate for three or four hours, un­til the fat so­lid­i­fies, and then skim from sur­face. Bring the stock to the boil over medium-high heat, add pearl bar­ley and cook for 20 to 30 min­utes un­til ten­der. Add the lamb and cook for a fur­ther two min­utes to warm through.

Mean­while, blanch the toma­toes un­til the skins split, then plunge into cold wa­ter. Re­move the skins and halve. For the gre­mo­lata, com­bine all the in­gre­di­ents in a bowl and re­frig­er­ate un­til re­quired. Serve the broth scat­tered with gre­mo­lata and four tomato halves.

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