These Lamb shanks are slowly braised in red wine with red capsicums until the meat is easily pulled from the bone. The cooled shanks are then placed into individual dishes and baked with a lid of flakey pastry. If possible it is best prepare the shanks the day before you plan to assemble and serve the Pot Pies. Otherwise the braised shanks are equally satisfying served with a simple creamy potato mash without their pastry lids.

Ingredients:

• 4 Canterbury lamb shanks
• 2 tbsp olive oil
• 1 large onion, finely diced
• 2 large red capsicums/bell peppers, diced
• 2 cloves of garlic, finely chopped
• 2 bay leaves + sprig of rosemary
• 2 tbsp flour
• Half a bottle of Shiraz, or another full bodied red wine
• 1 cup lamb, beef or vegetable stock
• Salt and freshly ground black pepper
  

Method

Preheat the oven to 160^oC
Heat a heavy based frypan or casserole until it’s very hot and brown each of the lamb shanks in batches until well coloured.  Remove the shanks from the pan and drain away the fat. This step is hugely important to the flavour and colour of the final dish.  Carefully wipe out the frypan/casserole dish with paper towels and return to the heat with the olive oil, sliced onions and red capsicum.  Cook gently for 10 minutes until the onions are very soft and stir in the garlic, herbs and flour and continue to cook for 1-2 minutes.  Return the lamb shanks to the pan and pour over the wine, stock, season to taste and bring to the boil, then cover tightly and place in the oven.  Bake for 1½ hours, turning the shanks occasionally until the meat is beautifully tender.  If it seems too dry add a little water.

Cool the lamb shanks, preferably overnight in the refrigerator or at least to room temperature.

For the Pastry:

• 1¼ cups (200g) plain all purpose flour
• 1 tsp baking powder
• A pinch of salt
• 125g cold butter, cut into small cubes
• ½ cup (125ml) milk
• 1 tsp white wine vinegar
• Beaten egg to glaze

Method

Sift the flour, baking powder and salt into a large bowl or food processor.  Cut the butter into small cubes and rub into the flour either with your hands or using your food processor, until it resembles coarse breadcrumbs.  Combine the milk and vinegar together, it will turn and go globby not unlike buttermilk.  Add the milk to the flour mixture to make a soft moist dough dotted with butter.  On a lightly floured bench or board bring the mixture together until it just forms a ball.  Handle as little as possible to prevent the pastry from becoming hard when baked.
Cover with plastic wrap and refrigerate for 20 minutes.  Divide the pastry in 4 equal pieces and roll out each piece until it’s approximately 5mm (1/8 inch) thick.  Score a small cross in the middle for the shank to fit through.  Place the cooled shanks and stewed capsicums into four individual baking dishes and fit the pastry lids over.  Brush the pastry with beaten egg and bake at 180^oC for 15-20 minutes or until the pastry is puffy and golden, and the lamb shanks are heated through.

Serves 4

Ingredients

• 1 bone-in pork shoulder roast
• 2 tbsp dark brown sugar
• 2 tbsp roasted ground cumin seeds
• 2 tbsp wholegrain mustard
• 2 tbsp minced garlic
• 1 tbsp sea salt
• 1 tbsp cracked pepper
• 1 tbsp paprika

Method

Preheat oven to 150°C. Place shoulder roast on rack in lined baking tray. Blend all remaining ingredients together and rub all over the shoulder roast. Roast low in oven for 8 hours until the pork literally pulls apart. Rest 15 minutes. Collect all pan drippings and strain into a saucepan with 1 cup water and simmer for 10 minutes until thickened. Pull the pork apart with two forks and stir in the thickened drippings.

Serving suggestion

Serves 4-6

Serve in warmed bread rolls with a coleslaw, we recommend an apple slaw and your favourite aoili.

Recipe kindly provided by NZ Pork. Visit their Facebook Page for more great Pork recipes.

Ingredients

For the Lamb Shanks

• 4 Canterbury lamb shanks 
• 2 tbsp ghee or clarified butter
• 2 onions, thinly sliced 
• 2 tbsp ground cumin 
• 2 tbsp ground coriander 
• 2 tbsp ground turmeric 
• 1 – 2 tsp chilli powder – depending how hot you like it!
• 1 small fresh green chilli, finely chopped
• 4 tsp ginger, crushed
• 2 – 4 cloves garlic, peeled and crushed 
• good pinch salt and fresh ground pepper 
• 1 piece cinnamon bark
• 6 cardamom pods, cracked 
• 400ml of lamb, beef or vegetable stock, heated 
• 400 ml (1 can) tomato purée   
• 4 tomatoes, chopped 2 tsp garam masala 
• Fresh coriander leaves to serve

For the Mint Raita

• 1 cup of plain unsweetened yoghurt
• 2 tbsp fresh mint, chopped
• Pinch sugar to taste
• Pinch salt to taste

Combine ingredients and serve with lamb shanks.

Method

Preheat the oven to 160^oC  Heat a heavy based saucepan or casserole until it’s very hot and brown the lamb shanks in batches until well coloured.  Remove the shanks from the pan and drain away the fat. (This step is hugely important to the flavour and colour of the final curry.)  Carefully wipe out the casserole with paper towels and add the ghee and sliced onions to the pan, sauté for 10 minutes until very soft and golden brown.  Stir in the cumin, coriander, turmeric, chilli powder and cook for one minute, stirring continuously.  Season well and add the green chilli, crushed ginger and garlic and continue to cook for 1-2 minutes. 

Return the lamb shanks to the pan and add the cinnamon and cardamom pods.  Finally pour over the warmed stock and tomato purée and bring to the boil.  Cover tightly and place in the oven.

Bake for 1½-2 hours or until the meat is beautifully tender.  Add the chopped tomatoes and garam masala and return to the oven for 20 minutes. Sprinkle with fresh chopped coriander just before serving and serve with basmati rice, mint raita and naan bread as desired.

Serves 4

recipe courtesy of Bron Marshall

“Tataki” is the Japanese method of quick searing over a very high heat. Beef in this case, but fish such as bonito and tuna are also often prepared in this manner, imparting a subtle cooked flavour to an otherwise fresh raw centre. Traditionally it is served with tangy Ponzu sauce and garnished with spring onions or grated ginger.

Ingredients:

• 300g of Beef Fillet / Tenderloin, trimmed of all fat and sinew
• ½cup Shoyu, Japanese Soy Sauce
• ¼cup Mirin, Japanese Sweet Cooking Wine
• 2 tsp rice wine vinegar

• Ice cube bath
• Plastic wrap

For the Ponzu dipping sauce

• ½cup Shoyu, Japanese Soy Sauce
• ¼cup lemon juice, freshly squeezed
• ¼cup orange juice, freshly squeezed
• 1 tbsp rice wine vinegar
• 1 tsp Bonito flakes

To serve

• Spring onion, thinly sliced
• Fresh or pickled ginger
• Pickled Daikon Radish
• Wasabi paste

Method:

In a non-metallic bowl mix the soy sauce, Mirin and rice wine vinegar.   Turn the beef fillet in the marinade to coat well.  Cover and refrigerate for 20 minutes, turning the beef after 10 minutes.  Meanwhile make up the Ponzu sauce by placing all the ingredients into a jar and giving it a good shake to combine and set aside.

Remove the beef from the marinade and lightly pat dry with a paper towel.  Fill a large bowl with ice, enough to completely submerge your beef fillet.  Pre-heat a heavy-based seasoned or non-stick frypan over high heat.  Place the beef in the pan and quickly sear each side until lightly browned, about 15-20 seconds each side.  Remove the beef from the pan and wrap in plastic wrap before plunging it into the ice bath to stop the cooking process.

Strain the Ponzu sauce to remove the Bonito flakes and any citrus pulp.  Shave very thin slices of the beef fillet across the grain with a long sharp knife. Arrange and fan out the slices on a chilled platter and let stand for 10 minutes.   Drizzle a little Ponzu sauce over the Tataki Beef and sprinkle with thinly sliced spring onions.   Serve with extra Ponzu Sauce, some grated fresh ginger and/or pickled ginger, daikon radish, wasabi paste on the side.

Serves 4 as a starter, or as part of a Sashimi and Sushi meal

Ingredients:

• 2 tbsp fish sauce, or to taste
• 500g beef fillet, thinly shaved
• 200g rice stick noodles, cooked and refreshed in cold water

For the Broth

• 1.5 litres (6 cups) beef stock
• 500ml (2 cups) water
• 6 whole cloves
• 4 peppercorns
• 1 cinnamon stick
• 1 star anise
• 4 shallots, sliced
• 2 garlic cloves, sliced

To Garnish

• Spring onions, sliced
• Long mung bean sprouts
• Baby spinach or bok choy leaves
• Coriander leaves
• Vietnamese Mint
• Basil
• Red Chillies, sliced

To serve

• Limes, juice
• Hoisin or BBQ Sauce
• Sweet Chilli Sauce

Method:

Place all the broth ingredients in a large saucepan and bring to a simmer for 20-30 minutes.  Strain the broth to remove the spices and shallot pieces and return to the heat.  Instead of salting the broth, add fish sauce to taste.  Divide the drained noodles and shaved beef between four large bowls and garnish as desired with spring onion, mung bean sprouts and herbs.

Ladle over the hot simmering broth and serve immediately.

Serves 4

Ingredients

• 150g rice noodles
• 1 tsp sesame oil
• 600g 100% NZ stir fry pork
• 2 tbsp Thai red curry paste
• 1 tbsp peanut oil
• 1 red onion, sliced into thin wedges
• 1 red chilli, finely chopped
• 1 stalk lemongrass, very finely chopped (tough outer layers discarded)
• 1 tbsp finely chopped ginger
• 2 garlic cloves, finely chopped
• 1 red and 1 yellow capsicum, sliced
• 150g snow peas
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp palm or brown sugar
• ½ cup Thai basil leaves or substitute Italian basil
• ½ cup coriander

Method

1. Cook the rice noodles according to packet instructions then drain, refresh with cold water and toss with sesame oil and set aside.

2. In a bowl combine the pork and curry paste and set aside.

3. Heat the oil in a wok and stir fry the onion, chilli, lemongrass, ginger and garlic for one minute. Add the pork and stir fry for two minutes. Add the capsicum and snow peas and stir fry for a further 2 minutes.

4. Add the rice noodles and then the fish sauce, lime juice and sugar, stir to combine and heat through. Remove from the heat and stir through the herbs.

Serves 4

Recipe kindly provided by NZ Pork. Visit their Facebook Page for more great Pork recipes.

Beef Salad

• 500g Wakanui Grain Finished Beef Rump
• 1 Broccoli head
• 250g Brussel sprouts
• 1 Tbsp Capers
• 1 Tbsp Gherkins
• 1 Small bunch parsley
• 1 Small bunch chives
• 2 Anchovy fillets minced
• 2 Shallots minced
• 1 Tbsp River Estate Oliveti Olive Oil

Creamed Horseradish

• 250ml Cream
• Juice of 1 lemon
• 1/2 Cup ricotta cheese

Method

Pan sear the Wakanui grain finished beef rump on both sides and then finish in the over at 180°C for 8 minutes and let rest.

Quickly blanch broccoli in boiling water and refresh. Finely chop capers, gherkins, parsley, chives, minced anchovies and shallots and add olive oil to make a loose dressing. Lightly pan fry brussel sprouts in olive oil and season with salt.

Lightly whip the cream and flavour with horseradish, lemon juice and slat.

Chop and mix the broccoli with the dressing. Slice beef and place on a plate. Top with broccoli, brussel sprouts and small pieces of broken up ricotta cheese. Finish with a drizzle of horseradish cream.

Serves 4

Match with Foxes Island 2011 Chardonnay.

Recipe kindly supplied by Meredith’s. To view the full article visit ME Magazine.

Lamb

• 1 Quality Mark lamb rack with 8 cutlets
• Salt and freshly ground pepper for seasoning

Herb Paste

• 2 tablespoons of oil
• 1 tablespoon of capers
• 2 cloves of garlic, roughly chopped
• 3 tablespoons chopped fresh herbs eg. flat-leaf parsley, mint, basil

Pan jus

• 1/2 cup red wine
• 1 cup Campbell’s Real Stock – Salt Reduced Beef
• 1 teaspoon butter

Pea crush

• 3 cups frozen baby peas
• 11/2 cups chopped spinach
• Zest of 1 lemon
• 1 teaspoon lemon juice
• 1/4 cup grated parmesan
• 1/4 cup cream

Method

Lamb

Trim any fat from the lamb rack and carefully remove the silverskin with a sharp knife. Season with salt and pepper. Heat 1 tablespoon of oil in a pan over a very high heat. Sear the lamb racks for a couple of minutes until browned all over. Remove from the pan and set aside to cool. Don’t wash the pan.

Herb Paste

In a small food processor or mortar and pestle (or chop everything finely), mix the oil, capers, garlic and fresh herbs to a chunky paste. Smear the mixture generously over the cooled lamb racks and leave for 30 minutes, or longer if you have time.

Pan jus

Add the wine to the hot pan in which the lamb was cooked and let it bubble up for 30 seconds. Add the stock and simmer gently until reduced to a light sauce or jus, about 5-10 minutes. Whisk in the butter. Set aside
and keep warm. Preheat the oven to 210°C.

Pea crush

Cook peas in salted boiling water until tender. Drain and place in a food processor with the spinach, lemon zest and juice, parmesan and cream. Process until well combined but still a little chunky. Taste and season as required (You can use a potato masher instead of a food processor). Tip: make sure you do it when the peas are hot so they wilt the spinach.

Roast the lamb rack for 13-15 minutes, remove from the oven and rest for 10 minutes before slicing into 2-bone pieces. Spoon some pea purée on four plates, top with a 2-bone piece of lamb rack and drizzle jus over. Serve with minted new potatoes.

Serves 4

Recipe kindly provided by NZ Beef and Lamb from the latest mEAT magazine. Recipe designed by Chelsea Winter, winner of 2012 NZ Masterchef. For more tasty beef and lamb recipes visit their website; www.recipes.co.nz

Ingredients

Beef

Marinade

Capsicum Sauce

To Serve

Method

Marinade

Capsicum Sauce

Beef

To Serve

Serves 4

Steak Filling:

• 600g Quality Mark stewing steak or gravy beef, cut into bite sized chunks
• Salt and freshly ground pepper for seasoning
• 3 tablespoons plain flour
• Oil for frying
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 tablespoons tomato paste
• 2 cups Campbell’s Real Stock – Salt Reduced Beef
• 250g button mushrooms, chopped
• 2 teaspoons brown sugar
• 11/2 cups grated carrot
• 1 celery stick, including leaves
• 2 tablespoons chopped fresh thyme
• 1 bay leaf
• 1 teaspoon paprika

To Assemble:

• Sliced cheese
• 1-2 sheets frozen flaky puff pastry
• 1 egg, lightly beaten with 1/4 cup milk

Method:

Preheat oven to 150°C.

Steak Filling:

Season the beef and shake in a bag with the flour to coat. Heat 1 tablespoon of oil over a high heat in a large deep ovenproof pan. Brown the beef in batches, transfer to a plate and set aside. You may need to add a little more oil for each batch.

Add another tablespoon of oil to the pan over a medium heat and add the onion and garlic. Cook for 4-5 minutes to soften. Turn up the heat, add tomato paste and cook, stirring, for another few minutes. Add the stock, mushrooms, sugar, carrot, celery, thyme, bay leaf, paprika and the seared beef. Mix gently to combine.

Cover the pan tightly with foil or a lid (or transfer to a casserole dish if your pan isn’t ovenproof ) and cook in the oven for 21/2-3 hours. Taste and season with salt and pepper if needed. Leave the mixture to cool slightly then remove the celery stick.

Increase the oven to 190°C.

To Assemble:

Fill 4-6 pie dishes with the beef filling, then place a couple of cheese slices on top of each. Top with a circle of pastry, seal and crimp the edges. Brush pastry with the egg wash and prick the top to create steam holes.

Bake for about 20 minutes or until the pastry is cooked and golden brown. Cool for 5-10 minutes before serving as they will be very hot. Serve the pies with tomato relish or tomato sauce and seasonal green salad.

Serves 4-6

Recipe kindly provided by NZ Beef and Lamb from the latest mEAT magazine. Recipe designed by Chelsea Winter, winner of 2012 NZ Masterchef. For more tasty beef and lamb recipes visit their website; www.recipes.co.nz