Recipes

Lamb & Barley Soup

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Serves 6

Prep time 10 minutes

Cooking time 6 - 8 hours

 

Ingredients:

  • 3 lamb necks cut into rosettes

  • 2 carrots, finely diced 

  • 1/2 ribs celery, finely chopped 

  • 2 large onions, finely chopped 

  • 8 cups chicken or beef stock

  • 1/2 cup pearl barley 

  • Salt and pepper 

  • 2 tablespoons chopped fresh parsley

  • 12 leaves finely chopped fresh mint

How to Make It

Step 1

Pre roast or braise the lamb necks and then put in slow cooker and add HALF of carrots, celery and onion. Pour in stock, cover and cook until tender, about 6 hours. Remove snack bones to a bowl, cover and refrigerate. Strain liquid into a large bowl. Cover and refrigerate for 2 or 3 hours. When liquid has chilled, remove layer of fat that forms on top. Remove meat from neck bones, discarding all fat and gristle. Shred lamb into small pieces.

Step 2

Pour defatted liquid into a large pot. Add remaining carrots, celery and onion. Stir in lamb and barley. Bring to a boil over high heat. Reduce heat to medium-high and cook until vegetables and barley are tender, about 30 minutes. Season with salt and pepper. Sprinkle with parsley and mint, and serve hot.

 



Osso Bucco with Smashed Potato

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Ingredients

2kg Osso Bucco

3 large onions (sliced)

3 carrots (diced)

1 cup mushrooms (sliced)

Plain Flour

Garlic

Salt

Pepper

5 Potatoes (boiled with skin on)

Butter

Milk

METHOD :

1. Mix salt, pepper, garlic & plain flour

2. Fry off onions in pan

3. Roll meat in seasoned flour and braise / pan fry until golden brown

4. Place onion, carrots and meat into slow cooker and leave on low for up to 6 hours

5. Mix in mushrooms

6. Thicken (if needed) with Demi Glace

7. Boil chopped potatoes (with skin on) until tender

8. Add splash of milk and a generous dob of butter and mash

9. Serve hot and enjoy!

This basic recipe also works well with Lamb Shanks, Gravy Beef, Ox Tail and Beef Cheeks