Serves: 6
INGREDIENTS
4 lamb shanks, French trimmed
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons soy sauce
1 teaspoon finely chopped rosemary
1 tablespoon olive oil
2 red onions, sliced
sprigs of thyme
12 whole cloves garlic, peeled
Champ
500 grams floury potatoes, peeled
500 grams parsnips, peeled
100 ml cream
1 clove garlic, crushed
50 grams butter
4 spring onions, finely sliced
2 tablespoons finely chopped chives
METHOD
Preheat the oven to 150°C.
Combine the mustard, honey, soy sauce and the rosemary, season and spread each shank with the paste. Cut 8 x 30 cm pieces of baking paper and lay 2 pieces to form a cross for each shank to sit on. Toss the onions with the olive oil, thyme and the garlic and season. Divide between the four parcels placing it in the centre of the paper. Top the onions with a shank and pull the sides of the paper up to enclose the meat but leaving the top of the bone exposed. Tie each parcel securely with a bow using kitchen string. Place in a baking dish and cook in the oven for 3 hours until meltingly tender.
Champ: Cook the potatoes and parsnips in boiling, salted water until tender. Drain then place back over the heat to dry off any excess moisture. Put through a potato ricer or mash well until smooth. Heat the cream with the garlic and beat into the potatoes and parsnips along with the butter. Season with salt and freshly ground pepper then fold in the spring onions and chives.
To serve: Place a parcel on each serving plate and allow diners to untie their own string.
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latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.