Ruminations and recipes from a small kitchen in a big city.


Winter's best stew: shanks with aromatic vegetables and potatoes two ways.

Gently fry a chopped onion and a clove of garlic in olive oil. Before the onion browns, add a leek chopped into quartered rings, a chopped stick of celery and a few chopped sprigs of parsley. Sweat the aromatics for a few minutes.

Meanwhile, in another heavy pan, brown two seasoned shanks well in olive oil. Add them to the pot, cover with stock and add a bay leaf and some chopped dried rosemary.

Bring to boil. Turn down heat and simmer an hour. Peel and chop four potatoes into quarters or eighths. Add these to the pot along with a cup of barley. Adjust fluid. Simmer another hour. Stir occasionally.

To serve, place each shank over a mountain range of whipped potato. Spoon leek and barley sauce over; add stewed potatoes for the potato lover. That's all of us here.

For a side dish, saute whole button mushrooms in the pan in which you browned the shanks. Delicious. Red wine please, but none of that strawberry coloured pinot nonsense. Try a McLaren Vale shiraz. Or a Victorian cabernet. Anything from around Heathcote is good.


Melbourne Girl said...

Yum! I'll do this on the weekend.
Sounds very hearty! Just perfect for a cold Saturday night

Melbourne Girl said...

Yep, just as delicious as you said KH. I did mine in the oven though and the aroma through then house was fantastic!

kitchen hand said...

I've been using the stovetop lately in cases where either would work - no particular reason.

kitchen hand said...

BTW MG, I've tried commenting on your blog but doesn't seem to work.