Springbok shank with Parmesan mashed potatoes

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6 servings
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Venison

By Food24 November 03 2009
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Ingredients (20)

10.00 leeks — diced
5.00 carrots — diced
5.00 onions — diced
1.50 Litres water — lukewarm
2.50 kg springbok — shanks
300.00 ml flour — cake
60.00 ml fresh chillies — 573
400.00 ml jelly — cranberry
750.00 ml red wine
500.00 g bacon — back, smoked, cut into lardons
6.00 bay leaves
0.00 sea salt and freshly ground black pepper
30.00 ml stock powder — beef
PARMESAN MASHED POTATOES
1.00 kg potatoes — peeled
0.00 salt
75.00 g butter
200.00 ml milk
0.00 sea salt and freshly ground black pepper
75.00 g carrots — peeled, finely diced and steamed
250.00 ml parmesan cheese — finely grated
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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.



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