Chef Andy Arjoon,
Billabong Bar & Bistro
Fall-off-the-bone lamb dissolves with a lavish glaze enriched with dark port and sweet cherry flavours.
Ingredients
Lamb
(4) 12-14 oz New Zealand lamb shanks
salt and pepper
flour for dredging
canola oil to coat
Braising Stock
1 L coffee
2 335 ml cans Dr. Pepper
1 L beef stock
1 tsp minced garlic
1 tsp minced ginger
1 medium carrot, roughly chopped
2 stalks celery, roughly chopped
1 medium onion, roughly chopped
3 bay leaves
salt and pepper to taste
2 Tbsp tomato paste
Port and Black Cherry Sauce
1/2 – 3/4 cup Port
1 cup dried black cherries
salt and pepper
Method
Lamb
1. Season shanks with salt and pepper and then dredge in flour.
2. In a large oven-proof stock pot, brown lamb in canola oil over medium heat for 3 mins until golden.
3. Remove shanks from pot. Add vegetables for braising stock and caramelize slowly over medium heat for 5-10 mins until golden brown.
4. Preheat oven to 350˚F.
5. Add shanks and remaining braising stock ingredients to pot, making sure shanks are covered by stock.
6. Cover tightly and heat in oven for 2 hrs.
7. Remove shanks from liquid and strain, reserving stock.
Sauce
1. In the same stock pot, reduce stock, port and dried black cherries over medium heat to even sauce consistency.
2. Check sauce and adjust salt and pepper to taste.
Assembly
1. Pour sauce over lamb and serve.
Yield 4 servings