ROAST AND BRAISED HOGGET WITH BLACK GAR­LIC AND GREEN TOMATO JAM

Canada’s 100 Best - - Column -

Serves 4

IN­GRE­DI­ENTS

SHANKS AND JUS:

• • • • • • • • • • • • • • • • 2 hogget (or lamb) shanks, about 500 g (1 lb) each 3 tbsp olive oil

Salt, pep­per

1 yel­low onion, chopped 1 rib cel­ery, chopped ½ car­rot, chopped

1 Roma tomato, halved 4 cloves gar­lic, crushed 1 sprig thyme

1 bay leaf

½ tsp black pep­per­corns 125 ml (½ cup) red wine

1 L (1 quart) lamb, veal or dark chicken stock

TOMATO AND ROULADE:

500 g (about 1 lb) green toma­toes 80 g (2½ oz) glu­cose (or corn) syrup 75 ml ( cup) white wine vine­gar 2 tsp mus­tard seed • • • •

• • • • •

• • • 3 cloves, crushed

12 large Swiss chard leaves 1 tbsp but­ter

Salt

HOGGET:

2 filets of hogget (or lamb leg, or 2 lamb loins), about 450 g (1 lb) to­tal Salt, pep­per

3 tbsp canola oil

2 tbsp but­ter

2 sprigs thyme

2 gar­lic cloves, crushed

TO FIN­ISH:

Black gar­lic purée*

Egg­plant chips*

2 tomatil­los, very thinly sliced (prefer­ably on a man­do­line)

METHOD

Pre­heat oven to 95°C (200°F).

Coat shanks lightly with olive oil, then sea­son gen­er­ously. Heat re­main­ing oil

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