Hope through Homes. Third course: Mains

Peppered Ostrich fillet, Citrus slow baked lamb shanks
Beef and boerenkaas mini pies and glazed baby spring veg

This is a plate of three dishes, hence why the portions were small.

The pie recipe is not included as that was made by Dom, and he has not yet given me his recipe...

The lamb shanks I used were 300g each, but you can get portions up to 500g each, and these can be bought already french trimmed or with sinews and skin intact.
If you want to, you can french trim the shanks yourself, by following these steps.
1. Remove the skin.
2. Slice the sinews from the bone on the top of the shank.
3. Clean the bone, and remove the thin bone attached.
4. Remove any excess connective tissue.
5. Wrap the meat around the bottom of the shank and secure with string or toothpicks.

Peppered Ostrich fillet, Citrus slow baked lamb shanks, glazed baby spring veg
Serves 8

Lamb shanks:
500 ml red wine
500 ml beef or lamb stock
2 cloves garlic, peeled
5 g fresh thyme
5 g fresh rosemary
8 french trimmed lamb shanks
Peel of 2 lemons
Peel of 1 orange
3 - 4 Tbsp flour

Ostrich:
20 ml olive oil
Juice of 1 lemon
5 g cracked black peppercorns
1 orange, zested
1 kg ostrich fillet

Baby veg:
3 punnets mixed baby veg: baby corn, mangetout, baby carrots, baby onions etc.
20 g sugar
30 g butter
50 ml water

Lamb shanks.
Mix the wine and stock together, and add in the chopped garlic, thyme, rosemary and the lemon and orange peels. Place the shanks in and marinade overnight or for 2 hours.

Preheat the oven to 150°C and place the lamb and the marinade into the oven and cook for 3 hours.

Strain the sauce. Thicken with flour and keep warm.

Ostrich fillet:
Mix olive oil, lemon juice, black pepper and orange zest.
Pour over the ostrich fillet, and leave for an hour.

Heat up your griddle pan and add the fillets.
Sear well to form crisscross pattern, about 5 minutes.

Cook in the oven for up to 10 minutes, dependant on how you want your meat cooked.

Baby veg:
Blanche the cleaned baby veg in boiling water, and remove from the pot.
Place the sugar, butter and water in a pan and heat until boiling. Add the veg to this 5 minutes before serving.

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