Springbok shank with Parmesan mashed potatoes

Recipe from: 7/29/2004 12:00:00 AM

Ingredients 21
Servings 6
Time

Ingredients

  • 10
    leeks, diced
  • 5
    carrots, diced
  • 5
    onions, diced
  • 1.50
    Litres
    lukewarm water
  • 2.50
    kg
    hindquarter springbok shanks, long bones sawn into pieces
  • 300
    ml
    cake flour
  • 60
    ml
    olive oil
  • 400
    ml
    cranberry jelly
  • 750
    ml
    red wine (preferably shiraz)
  • 500
    g
    smoked back bacon, diced
  • 6
    bay leaves
  • coarse sea salt and freshly ground black pepper
  • 30
    ml
    beef stock powder
  • PARMESAN MASHED POTATOES
  • 1
    kg
    potatoes, peeled
  • salt
  • 75
    g
    butter
  • 200
    ml
    milk
  • coarse sea salt and freshly ground black pepper
  • 75
    g
    carrots, diced and steamed
  • 250
    ml
    finely grated Parmesan cheese
 

Method

 
Place the leeks, carrots and onions in a large saucepan, add the water and bring to the boil.
Cook over a high heat for about 30 minutes.
Meanwhile coat the shanks with the flour, heat the oil in a large pan and brown the meat in batches.
Add the meat to the vegetable mixture, reduce the heat and simmer for 20 minutes.
Add the cranberry jelly, wine, bacon and bay leaves, mix with a wooden spoon and simmer for about two hours over low heat.
Season with salt, pepper and the beef stock powder, mix and simmer until the meat falls off the bone.
PARMESAN MASHED POTATOES
Cook the potatoes in boiling salted water until soft.
Mash and add the butter, milk, sea salt and pepper and mix until smooth and creamy.
Fold in the carrots, for added colour and texture, and mash the potatoes.
Gradually mix in the Parmesan cheese, stirring continuously.
Spoon a generous serving of mashed potatoes on each plate and top with the stew.
 

Read more on: sauté
 

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