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Lamb Shank Cacciatora & Lime Bavarois

Lamb

Lamb Shank Cacciatora & Lime Bavarois

29/08/2019

Main:  Lamb Shank Cacciatora
From Delicious Magazine – June 2019

Dessert:  Lime Bavarois 
From:  Woman’s Weekly Dinner Party Cookbook No. 3 (Pg. 96)

“If you really want to make a friend, go to someone’s house and eat with them….the people who give you their food give you their heart” . Cesar Chavez

Hi there everyone,

Well with the weather at night still very cool,  this absolutely delicious Lamb Shank Cacciatora was such a winner.  You know I have often steered away from the shanks because I have found them too oily but I wanted to give this recipe a go because the sauce looked so very inviting.  The shanks are Frenched lamb shanks.  Now, as I have said a number of times, I am no chef, so please forgive my ignorance. Off I go to my favourite local butcher and ask for these “frenched” lamb shanks and when I got home and opened the packaging I couldn’t see any exposed bone like in the picture in the magazine.  So, I sent the MAV back there to gently complain only to be told that they were indeed “frenched” and the bone would reveal itself upon cooking.  How dumb did I feel?  Yep, very because low and behold the bones did reveal themselves. (In this photo the bone is not exposed after browning)

A lot of people get put off recipes from the Delicious mag as they think they’ll be too hard but this one is very simple.  The slow cooking really brings the flavours of the wine, stock, herbs and tomatoes together and the smell throughout the house was just wonderful.  The recipe calls for skimming off any fat that rises but I can honestly say there was very little of it and not worth the effort.  This is a must for serving with some crusty bread.  In the mag it is served with a simple Bean Salad (green beans and cannellini beans) so I followed through with that wondering how that would go together and was once again wonderfully surprise.  The dressing is zingy and the whole thing works so well with the shanks that I will definitely be doing this one again and again.  How did MAV like the salad – he was held down and forced to eat a mouthful and said it was ok.  The next day I was told by MAV that he would like that recipe served with mash and peas next time!  From everyone else the salad got 8/10 and the shanks got 8/10 also.

Dessert? Oooh yum, anything limey or lemony goes down very well at this house so the Lime Bavarois was consumed with gusto.  Beware, this has three layers (cake base, firm lime filling and passionfruit jelly on top) and is therefore a labour intensive recipe – you must start the day before.  I am not keen on working with gelatine because I have had some really bad experiences with it going gluggy so I was determined to concentrate and work my way through this recipe slowly.  The cooling and the setting of each layer is what takes the time, making it fiddly.  I also got put off by the blending of the eggs and the heated milk, it just didn’t seem to go as smoothly as I was hoping, however, I needn’t have worried because it all set in the fridge and not only looked great but was very smooth in texture.  This is an impressive dessert and worth a go for sure.  This scored a 9/10.  By the way, if passionfruit is not in season just two tins of the passionfruit pulp will do the trick for the topping.

Give all of this a go, the family will love it!  Until next week…….

From my table to yours with love!

 

Lamb Shank Cacciatora

  • 4 250g each frenched lamb shanks
  • 1/4 C plain flour
  • 2 tbs virgin olive oil, plus extra to serve
  • 3 anchovy fillets in oil (drained)
  • 2 onions
  • 1 carrot
  • 1 celery stalk
  • 2 cloves garlic (finely chopped)
  • 1/4 bunch flat-leaf parsley (plus extra to serve)
  • 1 C red wine
  • 4 Cs chicken stock
  • 2 bay leaves
  • 5 lemon thyme sprigs
  • 1/2 C pitted kalamata olives (halved)
  • lemon zest

  1. Place lamb in a large bowl and dust with flour. Shake off excess. Heat oil in a large, deep, flameproof casserole over high heat. Add lamb and cook, turning, for 5-6 minutes or until browned all over.

  2. Transfer lamb to a large plate. Reduce heat to medium-high. Add anchovies and cook for 1-2 minutes or until dissolved.

  3. Stir in onion, carrot, celery, garlic and parsley.

  4. Cook, stirring occasionally, for 4-5 minutes or until onion is softened. Add wine and cook, scraping bottom of pan with a spoon, for 2-3 minutes or until reduced by two-thirds.

  5. Stir in stock, tomatoes, bay leaves, lemon thyme and olives. Return lamb and submerge in sauce. Bring to the boil, then reduce heat to very low. Cover with a lid and simmer for 2-3 hours or until meat is very tender.

  6. Using a slotted spoon, transfer lamb to a plate. Increase heat to medium and simmer sauce, uncovered for 10-15 minutes of until thickened. Skim off any fat that rises to the surface. Divide lamb and sauce among bowls. Scatter over extra parsley and lemon zest, and drizzle with extra oil.

Bean Salad

Wonderful with the Lamb Shanks

  • 1/4 C sherry vinegar
  • 1/4 C extra virgin olive oil
  • 1 clove garlic (crushed)
  • 1 lemon (finely grated zest)
  • 400 g green beans (blanched, refreshed)
  • 1/2 C flat-leaf parsley leaves
  • 1 sml red onion (thinly sliced)
  • 400 g can of cannellini beans (drained and rinsed)

  1. Whisk vinegar, oil, garlic and lemon zest in a bowl and season. Add green beans, parsley, onion and cannellini beans, season and toss to combine

Lime Bavarois with Passionfruit Jelly

Best made a day ahead. Times do not include refrigeration time.

Sponge

  • 1 egg (separated)
  • 1 tsp castor sugar
  • 1/2 tsp vanilla essence
  • 3 tsp castor sugar (extra)
  • 1 tbsp self-raising flour

Lime Bavarois

  • 3 egg yolks
  • 1/2 C castor sugar
  • 1 C milk
  • 1 tsp grated lime rind
  • 1/2 C lime juice
  • 21/2 tsp gelatine
  • 300 mls thickened cream

Passionfruit Jelly

  • 12 passionfruit
  • 1/4 C water
  • 1 tbsp icing sugar
  • 2 tsp gelatine

Sponge base

  1. Grease and flour oven tray, mark 21cm circle on tray. Beat egg yolk and sugar in small bowl with electric mixer until thick, add essence. Beat egg white in a small bowl until soft peaks form, beat in extra sugar, beat until dissolved.

  2. Fold sifted flour into egg yolk mixture, gently fold in egg white mixture.

  3. Spread mixture onto prepared tray, using circle as guide. Bake in moderate oven about 10 minutes or until sponge is cooked through. Turn sponge layer onto wire rack to cool. Trim sponge layer to fit into 20cm springform tin.

  4. Pour lime bavarois over sponge layer in tin, cover, refrigerate about 2 hours or until firm. Pour passionfruit jelly over lime bavarois, cover, refrigerate several hours or overnight.

Lime Bavarois

  1. Beat egg yolks and sugar in small bowl with electric mixer until thick and creamy. Heat milk in pan, bring to boil. Gradually beat hot milk into egg yolk mixture while motor is operating.

  2. Pour mixture into pan, sir over low heat, without boiling, until custard mixture is slightly thickened. Stir in rind and 1/3 cup of the lime juice.

  3. Sprinkle gelatine over remaining juice in cup, stand in pan of simmering water, stir until dissolved; pour into lime mixture; cover, cool, refrigerate 1 hour or until mixture is almost set.

  4. Beat cream in small bowl until soft peaks form, gently fold into lime mixture. Pour over sponge layer, refrigerate several hours.

Passionfruit Jelly

  1. Remove pulp from passionfruit. Strain pulp, reserve juice snd seeds; you will need 1/2 cup juice and 1 tablespoon seeds.

  2. Combine reserved juice and seeds in pan, add water and icing sugar. Bring to boil, remove from heat, add gelatine, stir until dissolved. Cool to room temp then pour over Bavarois and refrigerate several hours or overnight.

 

 

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Trying recipes from the myriad of cook books and Delicious Magazines that I had accumulated over the years, coupled with a young Pinot Grigio, this is Wendy's Wine Wednesday.

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