Lamb Shank with Parmesan Mash

Candice-lee Clark’s Lamb Shank with Parmesan Mash

Candice-lee Clark, the recently appointed head of Capsicum Culinary Studio’s Rosebank campus in Johannesburg, shares her go-to recipe.

“I love a well-prepared classic lamb shank with Parmesan mash. Here’s the recipe.”

 

INGREDIENTS

• 2 tbs olive oil
• 4-6 lamb shanks
• 1 large white onion, diced
• 6 cloves garlic, minced
• 2 large carrots, sliced
• Pinch of sea salt and freshly ground pepper
• ¼ cup flour
• 2 cups beef stock
• 1½ cups red wine (substitute with extra stock if required)
• 400 g tomato puree
• 2 tbs tomato paste
• 1 tsp fresh rosemary, finely chopped
• 2 tbs fresh parsley, finely chopped
• 2 bay leaves

 

METHOD

Pre-heat oven to 180°C.

Remove lamb shanks from fridge at least 30 minutes before cooking to come to room temperature.

Pat dry lamb shanks with paper towel. Heat 1 tablespoon of oil in a heavy based pot over medium-high heat. Sear two shanks in the hot oil until browned on all sides. Repeat with remaining shanks and oil. Transfer to a plate and cover with foil to keep warm.

In the same pan, sauté the carrots and diced onions until softened, (about 3 minutes), then add the garlic and cook for a minute. Return the shanks to the pot and season with 1 teaspoon sea salt and ½ teaspoon ground black pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown the flour. Add stock, wine, puree, tomato paste and herbs and bring to a simmer.

Cover, transfer to lower part of the oven and cook for 2½ hours, or until the meat is tender. Transfer the shanks onto a plate and loosely cover with foil to keep warm. Discard the bay leaves from the sauce and place pot back onto the stove and simmer sauce over medium heat until thickened to your desired consistency. Taste for seasoning and add salt and pepper if desired.

Add the shanks back into the pot of sauce and serve with Parmesan mash (recipe below).

 

 

Quick-fire questions with Candice-lee Clark

Who was your biggest food influence growing up?

Heston Blumenthal. I admire his bravery and courage as a pioneer of multi-sensory cooking, pairing and flavour development through molecular gastronomy.

Name five things always in your fridge or pantry

Garlic cloves, butter, basil, flour and almonds.

What would be your last meal?

A harvest table with charcuterie and cheese boards, home bakes and warm artisanal breads with flavoured butters and hearty salads packed with flavour and fresh seasonal ingredients.

Is there anything you do not eat?

Brussels sprouts. Even if they’re lathered in butter, I’m just not a fan!

What, in your opinion, are three of the latest food trends?

1. Sustainability in food sourcing, packaging, and preparation. Going green and environmentally friendly with a focus on zero waste initiatives.
2. Plant-based meat alternatives.
3. A more health-conscious way of eating including locally sourced ingredients. Farm to fork initiatives.

What chef do you admire most and why?

Gordon Ramsay, I was privileged to work alongside him for a week and learnt a lot from his skill in making culinary art look simple, as well as how his presence in the kitchen makes for a smooth and efficient platform to create culinary mastery.

ALSO SEE: Moroccan lamb cutlets with couscous salad

Moroccan lamb cutlets with couscous salad

Issued by JAG Communications

Feature image supplied by JAG Communications