Tag Archives: meat

Pomegranate braised lamb shanks with creamy leek and potato

This recipe is heavily inspired by Danielle’s Pomegranate ginger saffron braised lamb neck on Habeas Brulee.

But it’s made with lamb shanks.

And the method is a little different.

And I was out of beef stock.

shanks 01

Here’s what happened:

It was my partner’s birthday on Thursday, so I went to the Fyshwick Markets to pick up some steaks from the organic butcher, and I noticed they had lamb shanks, which are probably my favourite cut of meat, so I grabbed four. I didn’t get home until 6.30ish, so I made the steaks for the birthday dinner, and put the lamb shanks in the fridge to cook on the weekend.

But a week or two before that, I was working at Oxfam one afternoon, and I took my lunch break at about 3pm, and went to the Italian cafe/deli place in the Canberra Centre, and as I was eating my pumpkin and chick pea pie and drinking my coffee, I spotted pomegranate molasses on the shelves, and they haven’t had any in months, so I bought a bottle, and since then I’ve been thinking about what to use it in. So when I got the lamb shanks, I knew they would have to be cooked with the pomegranate molasses somehow or another, and the other night I was skimming through the Habeas Brulee archives for inspiration.

Now, earlier in the week I’d told my friend I’d bake her a cake if she got into the gold and silver smithing course she was applying for at the ANU (and take her out for sweets and alcohol if she didn’t). On Wednesday she found out she got in, and she was free yesterday, so I baked the Chocolate raspberry pudding cake from Nigella Lawson’s How To Cook, which was very rich and chocolaty. But there wasn’t enough time to bake a cake and roast the lamb shanks, so we ordered Chinese food, and ate the cake. Then they left a little after 10, and we watched a tv show, and I went to bed and read until very late. I got to sleep before dawn, but probably not by much.

And today I woke up at the crack of 3pm or so, and stumbled around eating toast and catching up on the internets, as I do on the weekend, and all of a sudden it was nearly five, and I figured I’d better start doing something about those lamb shanks if we wanted to have dinner before 9pm.

So after flipping through a few different recipes for lamb shanks, I decided I would braise them on the stove for an hour and then put them in the oven to roast for an hour or so, and with any luck they would be tender and ready to eat by about 7.30 ( Which would have worked if I hadn’t received a phone call before 7- we didn’t eat until a little after 8.) Continue reading


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Caramelized Kangaroo, Sweet Potato & Cauliflower Mash, and Pear Salad

Kangoroo is a very lean and somewhat gamey meat. This means that unless you are careful, it can come out pretty tough. One way around this is marinating. Another is to cook it so it’s either quite rare or stew it until tender, as anything in between tends to be pretty chewy.

This time, I marinated the meat in apple cider vinegar, garlic, ginger, and brown sugar for about 4 hours before cooking, then I caramelized the meat in the marinade to make a sweet and tangy dish. Because the meat was so flavoursome, I made a simple vegetable mash and a fresh tasting salad to accompany it. This dish requires fast cooking and paying attention, so it’s a good idea to make the mash and salad first.

Sweet Potato & Cauliflower Mash

1 large sweet potato
1/2 a cauliflower
1 tbsp olive oil

Dice vegetables into 5cm cubes, boil. Drain, add olive oil and salt and pepper, mash by hand. Use electric mixer for a smoother consistency, if desired.

Pear Salad

Two of the nicest meals I’ve had in the last few months were accompanied by a salad with fresh greens, cheese, and pears. Here’s my version of a pear salad:

2 cups baby spinach leaves
1 Lebanese cucumber
1 cup green beans
1 firm pear
Romano cheese, about 1 handful, grated or shaved
2 tsp olive oil
2 tsp lemon juice
Salt and Pepper

Pear Salad

Wash spinach leaves. Steam or blanch green beans, top and tail. Cut cucumber lengthwise, first in half, then quarter, and eighth. Cut these pieces into 10 cm lengths. Cut pear in half, remove core, slice thinly, so that the pieces are almost transparent.

Lightly toss these ingredients together. Sprinkle on the Romano, and gently mix through. Drizzle the olive oil and the lemon juice over everything. Add salt and pepper to taste.

Pear Salad

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