AND THE WINNER IS......
Lamb shanks with wasabi mash
Ingredients (serves 4)
- 2 tbs plain flour
- 1/2 tsp Chinese five-spice powder
- 4 lamb shanks, Frenched
- 40ml (2 tbs) olive oil
- 1 onion, finely chopped
- 4 garlic cloves, crushed
- 1 small red chilli, seeds removed, finely sliced
- 1L (4 cups) beef stock
- 40ml (2 tbs) red wine vinegar
- 40ml (2 tbs) oyster sauce
- 20ml (1 tbs) soy sauce
- 1 tsp hoisin sauce
- 1 tsp Szechuan pepper, crushed
- 2 star anise
- 1 cinnamon stick
- 2 tsp cornflour
- Preheat the oven to 180°C.
- Combine the flour and five-spice, then roll shanks in the seasoned flour. Heat the oil in an ovenproof casserole dish over medium heat. Add the shanks and brown on all sides, then transfer to a plate and set aside.
- Add the onion, garlic and chilli to the pan and cook for a few minutes until the onion starts to soften. Add the stock, vinegar, sauces, spices and lamb.
- Bring to the boil, then cover and place in the oven for 1 1/2 hours. Remove from oven and strain sauce into a saucepan. Transfer shanks to a plate.
- Combine cornflour with a little cold water, stir into the sauce and bring to the boil. Cook until thickened, then pour over shanks. Serve lamb shanks with wasabi mash (see related recipe).
IT'S COCKTAIL FRIDAY!
ANYONE FOR A HOT FRENCHMAN??
Ah yes, theres nothing I like better after a hard day at the showroom than to indulge in a Hot Frenchman or 2...or 3 even! Yes, the Hot Frenchman is at my beck and call now that I have discovered this gem of a cocktail recipe. Being quite partial to wine of the red colour, I was intrigued at the prospect of the creation of a cocktail with a wine base. Visions of me with a peg on my nose during the taste test vanished quicker than you can say 'waiter!...another Hot Frenchman please'!
To be enjoyed with the shoes off, feet up, Edith Piaf playing in the background and dont forget the beret! Cheers....Happy Friday.
4 oz red wine
3/4 oz Grand Marnier® orange liqueur
1/2 tsp sugar
1/4 oz orange juice
1/4 oz lemon juice
1 twist orange peel
1 twist lemon peel
Heat well in a heat-resistant glass or cup. Stir, add twists of lemon and orange peel, and serve.Thank you to everyone once again for being a part of our June Competition. We have made so many new friends through the comp, and we appreciate everyones encouragement and support of Australian Small Business. Until next week....have a great weekend.
"Out of clutter, find Simplicity. From discord, find Harmony. In the middle of difficulty lies Opportunity."Albert Einstein