Winter Warmer

 The cold winter months are definitely upon us and some rich, comfort food is in order. So I'm going to share my recipe and tips on how to cook restaurant quality Braised Lamb Shanks, that fall away from the bone and melt in your mouth. 

The secret is a long, slow cooking process and reducing the cooking liquor down to make a sticky sauce.    

Braised Lamb Shanks

2 lamb medium shanks

100g carrot

100g celery

100g onion

10ml vegetable oil

2 garlic cloves, crushed

10g ground fennel seeds

50ml tomato paste

100ml red wine

2L veal or beef stock

2 thyme sprigs

20g butter, diced

seasoning

First, roughly cut the three vegetables. The french term for this combination of aromatics is called "mirepoix" and is used as the base for a variety of stocks, soups, stews and sauces.

Sautee the mirepoix, garlic and thyme with vegetable oil in a medium to large saucepan. 

Season the shanks with salt, pepper and fennel seed. Once the mirepoix is browned, add the shanks and seal them on all sides.

Next add the tomato paste and cook out for one to two minutes. Pour in the red wine. Using a wooden spoon free any sediment from the bottom of the pot. This is called "deglazing".

Reduce the wine by half. Cover the shanks with stock and bring to the boil. 

Simmer for one and a half to two hours or until meat is tender and comes away from the bone. Rotate shanks if needed to ensure even cooking.

Once shanks are cooked remove from the saucepan and set aside.

Strain the cooking liquor into a shallow pan and reduce until thick, this is called the "jus". Skim any oil or sediment that comes to surface. 

 

 To finish the jus stir in the cold diced butter, this thickens and adds flavour.

Reheat the lamb in a low oven with a small amount of sauce to keep it moist. 

Spoon the jus over the braised shanks and serve with your favourite winter vegetables. 

 I've chosen sweet potato and sweetcorn.

enjoy.

Mamak

Mamak is a Malaysian Roti and Satay eatery with a street market feel. It was voted "Best Asian" SMH Good Food Guide 2009.

 It can be recognised by it's long queue, extending for meters down Goulbourn St, Haymarket.

 I have wanted to dine at Mamak for a while now, I had noticed the line of patrons outside before and was eager to see what all the fuss was about.

This was my second visit, but first successful one, as the wait was way too long the first time. Unfortunately bookings cannot be made. So I suggest arriving a few minutes before it opens, at 5:30pm to ensure you are in the first sitting. As they turn over five times a night.

 

 Waiting in line is similar to waiting for a ride of an amusement park. The chefs entertain the hungry patrons through the front window by rolling and flicking the roti dough until it's wafer thin...

After being seated we start by sharing a Teh tarik, a classic Malaysian sweetened tea. ‘Stretched’ for a frothy topping with a hint of ginger.

We order our selections. We are told there is a wait for the roti as the kitchen if filled with orders already, which is understandable. The rest of the food however starts to arrive within ten minutes.

 

Nasi lemak. Fragrant coconut rice accompanied by an ensemble of sambal prawns, peanuts, crispy anchovies, cucumber and hard-boiled egg. 

Arguably Malaysia’s national dish.

 

Rojak. Prawn and coconut fritters, fried tofu, hard-boiled eggs, freshly shredded yambean and cucumber, topped with a thick spicy peanut sauce. 

The fritters are slightly sweet and balance the heat of the sauce. Cucumber is refreshing and cleanses palate.

 

Kari ikan. A tangy fish curry cooked with fresh tomatoes, okra and eggplant. The fish was cod and fell apart with ease. The curry was smooth and salty, great with coconut rice.

 

Chicken Satay skewers, half dozen. Flame grilled over charcoal which gave it a slightly smokey flavour. Served with the best satay I've ever tasted. Sweet and Spicy.

Our Roti arrive last.  Somehow we manage to stuff them in.

 

Roti canai. The original roti. Crispy on the outside, fluffy and doughy on the inside. 

 

Roti bawang. Folded with lashings of sweet red onions.

Both served with two curry dips and spicy sambal sauce.

Very bold flavours. Spicy, but not overwhelming and very affordable. All this roughly came to $60, between two.

We leave with sniffely noses but very satisfied. 

Mamak

15 Golbourn Street

Haymarket