Intelligent and sassy, Justine Schofield brings a youthful energy and touch of French flair to everything she does. A poster girl for today’s busy, motivated career woman, she is the host of popular daytime cooking show ‘Everyday Gourmet’ on Network 10, runs a high end catering company, writes a regular column for taste.com.au magazine and was one of MasterChef's most popular contestants in 2009. As a frequent Art Series resident, we're excited to share with you her newly published cook book, Dinner with Justine.
Lamb shanks slow-cooked until moist and tender are always a crowd pleaser. Add a good glug of red wine to enrich the sauce and a touch of jam for a sticky, glossy finish and you have the most unctuous lamb dish. I serve the meat shredded and tossed with pasta but it is equally divine with a potato puree.
4 lamb shanks
salt flakes and freshly ground
plain flour, for dusting
2 tablespoons olive oil
1 onion, chopped
1 carrot, grated
1 celery stalk, chopped
4 garlic cloves, chopped
1 tablespoon tomato paste
500 ml red wine
100 ml port
500 ml beef stock
1 tablespoon blackberry jam
1 rosemary sprig
400 g fresh or dried pappardelle
1 small handful of flat-leaf parsley
Remove the shanks from the fridge and leave for 20 minutes to come to room temperature.
Preheat the oven to 160°C.
Season the lamb shanks and dust lightly with the fl our.
Heat 1 ½ tablespoons of oil in a large, deep, ovenproof sauté pan over medium–high heat. Add the shanks, in batches, and seal on all sides for 4–6 minutes. Remove from the pan and set aside. Reduce the heat to medium, pour the remaining oil into the pan and add the onion, carrot, celery and garlic and cook, stirring frequently, for 15 minutes until the vegetables are very soft. Stir in the tomato paste, cook for 2 minutes, then pour in the red wine and port and stir to deglaze. Bring to the boil and cook for 6–8 minutes until reduced by half.
Return the lamb shanks to the pan and add the stock, 125 ml of water, the jam and rosemary sprig. Place a cartouche (baking paper cut to fi t the size of the pan) on top, cover with a tight-fi tting lid and bake in the oven for 1¼ hours. Remove from the oven, turn the shanks in the sauce and return to the oven to cook, uncovered, for a further 1¼ hours until the meat falls off the bone.
Remove the shanks from the pan, discard the rosemary sprig and strain the sauce into a saucepan. Place on the stovetop over medium–low heat and simmer for 20–25 minutes until rich and sticky and reduced by more than half. Use two forks to shred the lamb from the bones. As you do this, pick out any fat and sinew, leaving you with only the meat.Return the lamb to the sauce.
Meanwhile, bring a large saucepan of salted water to the boil and cook the pasta until al dente. Drain well and toss the pasta and chopped parsley with the sticky lamb sauce.
Just like Justine, make our hotel your home and become a resident today.