SHANK RE­DEMP­TION

RE­TURN THE FLAVOUR BY GO­ING OR­GANIC WITH FARM-FRESH VE­G­IES AND SPICED LAMB

Central Telegraph - - TASTE - WORDS: ALAS­TAIR MCLEOD STYLING AND PHOTO: MI­RANDA PORTER

I gain far more joy forg­ing re­la­tion­ships with pas­sion­ate peo­ple than I do from cre­at­ing vegetable ash, dots or splats on a plate. Phil and Alice from Loop Grow­ers in Draper, in the More­ton Bay re­gion, are two fer­vent young agrar­i­ans who are evan­gel­i­cal about do­ing things their way. Their closed-loop sys­tem is the very an­tithe­sis of mod­ern largescale farm­ing. They man­date that all the cafes they sup­ply re­turn their vegetable scraps, egg shells and cof­fee grounds to be re­stored to the earth. It’s a soul­ful ex­pe­ri­ence re­turn­ing my trim­mings and peel­ings from whence they came. The farm feeds you; you feed the farm.

SPICED LAMB SHANKS, LOOP GAR­DEN ROOTS, CAR­ROT TOP SALSA VERDE Serves: 4 IN­GRE­DI­ENTS

1 tbsp olive oil

8 small lamb shanks

2 tsp chopped chilli

2 cloves gar­lic, crushed

1 knob ginger, finely chopped 1 tbsp ground cumin

1 tbsp ground co­rian­der ½ tbsp smoked pa­prika

1 tsp ground turmeric

¼ tsp medium chilli pow­der 150ml white wine 500ml chicken stock

1 bunch heir­loom car­rots, trimmed, tops re­served 1 bunch turnips, trimmed CAR­ROT TOP SALSA VERDE

Zest of 1 lemon

2 cloves gar­lic, crushed

20g baby ca­pers

250g car­rot tops, ten­der leaves, washed and dried

2 tbsp white wine vine­gar 100ml ex­tra vir­gin olive oil Sea salt and freshly milled pep­per

METHOD

Heat half the olive oil in a deep­sided fry­ing pan on high. Brown the shanks on all sides then re­move and set aside. Heat re­main­ing oil in the same pan, add spices, stir for one minute, add wine to deglaze, then stir in the stock and add veg­eta­bles. Re­turn shanks to the pan. Bring to a sim­mer then cover and place in a slow oven for 1½-2 hours or un­til ten­der. If the con­sis­tency needs thick­en­ing, re­turn pan to the stove and sim­mer with the lid off un­til re­duced. For the salsa verde, mix all in­gre­di­ents in a blender un­til a smooth paste. Serve shank and veg­eta­bles and spoon over sauce and a dol­lop of salsa verde. Alas­tair McLeod is the chefowner of Al’FreshCo, al­freshco.com.au

EYE FOOD

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