For the Impala Shank:
Heat half the sunflower oil in a large pan. Season the Shanks with salt & pepper and add to oil with the rosemary sprigs.
Braise Shanks on all sides and
remove from pan. Add the other half of the oil, onions, salt and pepper and cook until the onions are translucent. Add the tomato puree, stock, red wine and
water stir to combine. Stand the shanks upright (if possible) in a small, high sided pot. Add all the ingredients from the pan and cover with foil Cook for 3
hours at 160ºC for 3 hours. De-bone the shank before plating.
For the Red Wine Jus:
Once the shanks are cooked, remove the cooking liquid and blitz.
Strain the liquid, add to a pot and bring to the boil.
Thicken the sauce with Beurre Manie
(20g Flour, 20g Butter kneaded together) and season to taste
For the Fondant Potatoes:
Put the oven onto grill. Add chicken stock to a pan and bring to the boil and add the potatoes, turning the potatoes at 5 minute intervals. When potatoes
are almost cooked through, remove the chicken stock leaving just enough to cover the base of the pan.
Brush potatoes with the melted butter and place
under the grill. Baste and turn the potatoes frequently until golden. NB: the stock must never dry up completely.
For the Courgette and Parsnip Puree Round:
Peel the Courgettes lengthways and add to boiling salted water for 30 seconds then transfer to a bowl of iced water
Heat a griddle pan and make angled
grill marks on 1 side of half the Courgettes
Peel and coarsely chop the parsnips and put into boiling salted water. Remove once cooked
Blitz the parsnips
until smooth. Work the puree through a sieve and season to taste with salt and pepper
Take a ring mould and place the Courgettes around the edge,
alternating the griddled and plain. Ensure that the Courgettes hang over the edge of the mould
Fill the mould with the parsnip puree then fold the over
hanging Courgettes over the top
Garnish with Rosa Tomatoes that have been cooked in the oven at 180ºC for 5 minutes. |
