( SERVES 4 )
Polynesian meals are rich and vibrant, not to mention easy to prepare with a few ingredients.
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|1 tbsp||Grapeseed oil|
|1||Leek, white part only, sliced|
|1.2 kg||Lamb shanks, (2 large or 4 small shanks)|
|1 sprig||Fresh rosemary|
|1½ cups||Vegetable stock, hot|
|1 to taste||Salt & freshly ground pepper|
|125 g||Vermicelli, soaked until translucent and soft|
|1||Carrot, peeled, sliced and julienned|
|1||Parsnip, peeled, sliced and julienned|
|1 tbsp||Peanut oil|
|½ tbsp||Soy sauce, low-salt|
- For the lamb: Preheat the oven to 160 degC.
- Heat oil in a frying pan, add the carrot, onion and leek and cook over a low heat until soft. Transfer to a casserole dish.
- Increase the pan heat to medium and brown the lamb shanks on all sides.
- Remove and place on top of vegetables.
- Add garlic cloves, rosemary, thyme and vegetable stock. Season with salt and pepper.
- Place in the oven and cook for 2 hours until the meat is falling off the bone. Remove lamb and shred using 2 forks.
- Strain the meat cooking juices and vegetables through a sieve into a jug, pushing down with a wooden spoon. Discard the vegetables.
- For the vegetables: Soak vermicelli until translucent, according to packet directions.
- Blanch julienned vegetables in boiling water for 10 seconds, drain and refresh under cold water. Drain again.
- Heat peanut oil in a large frying pan over a medium heat.
- Add the blanched vegetables, vermicelli, shredded lamb, meat cooking juices and soy sauce to taste.
- Heat through and serve.