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Braised lamb shanks .

10 lamb shanks

200g carrots

200g onions

200g celery

3½ tbsp olive oil

100ml dry white wine

400g tinned tomatoes

1 bunch fresh thyme

1 bay leaf

2 cloves garlic

45g turnips

4 lt chicken stock

2 lt veal stock

1.      Cut onions, carrots and celery for mirepox saving 45g of each for fine dice for garnish.

2.      Seal the lamb shanks, remove and sauté the vegetables.

3.      Add the tomatoes, herbs and garlic.

4.      Add the wine and stocks add the shanks and simmer until tender (approx. 1½¬2hrs).

5.      Strain and reduce to required consistancy. Cook out the garnish vegetables in the sauce.

Braised belly pork with fennel

Ingredients

3/4 kg	Belly pork (approx 1 whole belly)
100 ml	Olive oil
100 ml	Pernod
1 lt	White wine
8 bulbs	Fennel (quartered)
15	Tomatoes (halved)
16 cloves	Garlic (bruised)
2-3	Bay leaves
½ bunch	Thyme
3 tbsp	Fennel seeds (toasted)
12 strips	Lemon peel
3	Lemon (juiced)

Method

1.      Season & seal the pork in the olive oil.

2.      Remove the pork drain off the grease & degace with the alcohol.

3.      Put the pork back in the tray with the vegetables.

4.      Sprinkle with the lemon juice & fennel seeds

5.      Cook in the oven for 1½-2hrs.