This comforting sticky and sweet dish is bound to become a family favourite.
STICKY ORANGE LAMB SHANKS
Aromatic shanks where the meat falls off the bone, and everyone falls head over heels.
1/4 cup rice bran oil
6-8 lamb shanks, trimmed of fat
grated zest and flesh of 1 orange
2 tbsp tamarind pulp concentrate
1 cup red wine
500ml vegetable stock
1 onion, chopped
2 tsp ground cinnamon
10-12 dates, pitted and sliced
1/4 cup sliced almonds, toasted
2 green shallots, sliced
Preheat oven to 150˚C. Heat a deep-sided ovenproof pan with a lid over a high heat. Add 2 tbsp of oil and brown shanks lightly. Remove shanks, set pan aside. In the food processor, blend zest, orange, tamarind and red wine until chunky. Stir in stock. Return pan to a medium-low heat, add remaining oil and cook onion until soft and translucent, add cinnamon and stir. Add lamb shanks, orange mixture, then cover and cook in oven for 2 hours, or until tender. Add dates in last 30 minutes. Remove lid and reduce on stove top for 20 minutes if needed. Scatter with toasted almonds and shallots to serve.
SPICED MOROCCAN CHICKPEAS
Braised chickpeas, infused with spice and drizzled with tangy yoghurt.
In a medium saucepan over a medium-low heat, sauté 1 onion, chopped, and 1 celery stalk, chopped, in 2 tbsp olive oil until soft and translucent, 5-8 minutes. Add 1 tsp each of ground cumin, ground coriander, ground turmeric, ground cinnamon, cook until fragrant, 1-2 minutes. Add two 400g cans drained and rinsed chickpeas and one 400g can chopped tomatoes. Bring to a simmer and cook until reduced, 12-15 minutes. Serve drizzled with yoghurt, scattered with chopped coriander leaves and with a lemon wedge.
THE PERFECT WEST AUSTRALIAN SHIRAZ
Sommelier Laiana Ryan
Western Australia's climate has seen its Bordeaux varietals shine, but shiraz also has much to offer – balance, structure and restrained elegance.
2009 Millbrook Winery LR, Great Southern ($45)
A boutique winery with an emphasis on small-batch production and hand-picked fruit. The owners also have Lake's Folly from the Hunter Valley in their repertoire. A bouquet of black cherries and Middle Eastern spices, ripe black fruit and manly tannins.
2010 Credaro Family Estate Beach Head, Margaret River ($19)
A family history dating back to northern Italy but with a focus on Margaret River varietals. A textural delight with impeccable length, lifted mulberries and bittersweet chocolate. A great example of cool-climate shiraz.
2010 Cape Mentelle, Margaret River ($40)
Cape Mentelle is the benchmark of quality when it comes to Margaret River wines. Sustainable practices and a commitment to excellence keep this wine consistent with every vintage. Ripe blueberries, cardamom, pepper and a savoury finish.
