Spiced lamb & peach saladby Ginny Grant | Cuisine issue #156
You then simply need to reheat it, either in a hot oven for 10 minutes or in the poaching liquid.
For the spiced lamb
canola oil for browning
4 lamb shanks
75ml rice wine vinegar
75ml lemon juice
75ml fish sauce
1.5 litres chicken stock
5cm ginger, thinly sliced
3 tablespoons sugar
3 red chillies, coarsely chopped (deseeded if you prefer)
6 cloves garlic, coarsely chopped
3 star anise
Heat a little oil in a frying pan then season the lamb and brown all over.
Combine all the remaining ingredients in a large saucepan then bring to the boil. Add the lamb and cover with a circle of baking paper then the lid. Gently simmer for 1@1⁄2-2 hours until tender. Remove the lamb and strain the cooking liquid. When the lamb is cool enough to handle, pull the meat off the bone and shred (this can be done up to 2 days ahead). Reserve. Put 1 cup of the liquid (freeze the remainder for soup) in a saucepan and boil until reduced by half. This is the stock for the dressing.
For the salad
2 tablespoons extra virgin olive oil
2 peaches, peeled and sliced
1 red chilli, sliced
2cm piece ginger, finely sliced into thin strips
2-3 cups watercress sprigs
Whisk the warm reduced stock and oil together. Put the peaches, chilli, ginger and watercress in a bowl. Add the warm shredded lamb and the still-warm dressing and toss to combine. Taste and season with salt and freshly ground black pepper then serve.
Wine - An off-dry riesling.
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