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Sunday, 8 May 2011

Shanks with a Gazpacho-(ish) Yoghurt Sauce

As with any meal, the difference between a good and a well tasty meal is how you finish it. It doesn't take much effort and really just compliments your hard work. For example, Parmesan/chilli flakes/extra virgin olive oil on pasta, dressed rocket on a pizza or Gremolata with osso bucco. Tonight I wanted to avoid the bottled  tomato flavour with my shanks and thought about modifying my Fresh Tomato Sauce recipe for shanks. It was easy, punchy, quick and handy on omlettes the next day and with the pasta that accompanied the left over shanks and their juice.

4 lamb shanks
1/2 a medium sweet potato in small dice
1 small onion in small dice
4 large button mushrooms in small dice
1/2 a sprig of rosemary stripped and roughly chopped
1 rasher of bacon in small dice
1 cup red wine (or more)
1 cup stock (or more)
Salt and pepper
Olive Oil
2 or 3 bay leaves
Some good Mash

Gazpacho Sauce
1 handful cherry tomatoes
2 cloves garlic
7 or 8 basil leaves
3 tbs natural yoghurt
Salt and pepper

Oil the shanks and season them. Add the sweet potato, onion, bay leaves, mushroom, bacon, a little pepper and the rosemary into a French oven or large saucepan with a lid. Toss to combine, add the shanks, wine and stock and place in a preheated 140C oven for 3 hours. Add more wine if you wish and sear the shanks prior if you want but I don't think it makes much difference.
For the gazpacho-ish yoghurt sauce, combine the ingredients in a blender.
Spoon some mash into each bowl, spoon some cooking liquid and vegetables in (minus the bay leaves), place a shank in each and top with some gazpacho gear.

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