Fancy trying one of the dishes our Head Chef, Tom Jones loves to prepare?
Tom has popped together the recipe for his braised lamb shank wrapped in Savoy on a bed of tomato and aubergine concasse with a spiced red wine reduction (serves 4) for you to have a go at preparing below.
- 2 lamb shanks
- 1 onion (diced)
- 2 carrots (diced)
- 2 celery stick (diced)
- 2 cloves garlic diced
- 1 bottle red wine
1 Savoy cabbage outer leaves taken off and stokes removed (Keep the heart of the cabbage for another dish)
- 1 tsp grain mustard
- 2tsp mint sauce
- 1tbsp red currant jelly
- Salt and pepper to taste
Place the onion, carrot, celery and garlic in to a deep roasting pan. Place the lamb shank on top and cover with the red wine. Cover with baking parchment and foil place in an oven at 120˚C for 3-4 hours or until the meat falls off the bone.
Bring a pan of salted water to the boil and blanch the Savoy cabbage leaves until soft. (3-4 minutes) and place in to ice cold water to stop the cooking). Do this in 2 or 3 batches to help retain the colour of the leaf.
Once cold place between 2 clean kitchen cloths to dry out and place in the fridge.
When the meat is cooked pick all the meat off the bone, removing all the fat and sinews.
Pass all the cooking juices through a sieve and place in to a hot pan and reduce but 60% (approx8-10 minutes). Add this jus back to the picked meat.
Add the mustard, mint sauce and red currant jelly to the meat and mix well. Season with salt and pepper.
Wrap 100g of meat into a ball using cling film. This needs to be tight. You should get at least 4 balls. Place in the fridge to set firm. Should take 3-4hours. (Or overnight)
Take the lamb balls out of the cling film. They should hold their shape.
Using cling film as a base put 2 cabbage leaves over lapping on to the cling film sheet. Then put the lamb ball on the cabbage and then using the cling film wrap the lamb with the cabbage to form the ball.
Place in the fridge until ready to serve.
Tomato and Aubergine concasse
- 2 tomatoes Half an aubergine
- 2tbsp of chopped parsley
Bring a pan of water to boil and blanch the tomatoes for 10-15 seconds and place into ice cold water. This will make it easy to peel the skins off.
Quarter the tomatoes and de seed then finely dice the tomatoes and place in a bowl.
Finely dice the aubergine and fry in a hot pan with oil. Place on a tray and allow to cool.
Once cold mix the aubergine, parsley and tomatoes season with salt and pepper and finish with olive oil.
Red wine Reduction
- 400ml Red wine
- 2 cloves
- 1 star anise Half cinnamon stick
- 100g castor sugar
Place all the ingredients into a sauce and gently reduce to a syrupy consistency. Pass through a sieve.
Plating the dish
Have a pan of boiling water and place the lamb balls still in the cling film into the water. Heat for 10 minutes in the water.
Gently warm the concasse in a pan. (Does not need to be hot.) And place in the centre of the plate.
Drizzle the red wine syrup around the plate.
Take the lamb balls out of the water and remove the cling film (use scissor).
Place the ball on top of the concasse, dress the plates with some pea shoots and serve.