Braised lamb shank with Japanese pumpkin, kipfler potato and truss tomatoes
4 lamb shanks
1 kg Jap Pumpkin
350g Kipfler potatoes
1 punnet cherry tomatoes
Salt and pepper
100g fresh garlic peeled
100ml olive oil extra virgin
300ml red wine
100g butter, unsalted
1 litre lamb stock
Lightly coat trimmed lamb shanks with olive oil, season with salt, pepper and paprika
Place a thick bottomed pan over medium heat and lightly brown the shanks, add sliced French shallots and half of the crushed garlic and picked rosemary and lightly colour. Add red wine to deglaze pan and then add lamb stock, bring to a gentle simmer and cover. Allow shanks to cook until tender and meat is about to fall from the bone.
To make the sauce, remove cooked shanks from the pot and remove meat from the bone, set aside and keep warm. Turn up the heat on the remaining liquid and reduce until it starts to thicken, whisk in 50g diced butter until dissolved. Adjust seasoning and serve.
Remove seeds and cut Japanese pumpkin into 6cm thick wedges, coat in olive oil and the remainder of the crushed garlic, sweet paprika and season with salt flakes and cracked black pepper. Place onto a grease proof lined oven tray and roast on a low heat 140c for 35-40 minutes to slowly cook. Place lightly oiled and seasoned truss tomatoes on the same tray for the last 5 minutes of cooking to blister.
Wash Kipfler potatoes and place in salted water together with mint sprigs bring to the simmer and cook to the point.
Heat a sauté pan and add the remainder of the butter and olive oil, once hot add halved Kipfler potatoes and lightly colour, finish with chopped parsley and seasoning to taste.
To serve, place roasted pumpkin wedges upright on warmed serving plates, arrange sautéed potatoes at the base of the pumpkin, place pulled lamb meat over the pumpkin. Coat the lamb with sauce and garnish with blistered tomatoes and baby water cress.