The cooler weather is here and we have some amazing winter recipes for you to try this season.
One-pan Lamb Shanks With Lemon Potatoes
• 1 tablespoon extra virgin olive oil
• 1 tablespoon chopped fresh rosemary
• 2 garlic cloves, crushed
• 1/2 teaspoon mild paprika
• 4 lamb shanks
• 1/2 cup lemon juice
• 1 cup chicken stock
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• Extra 2 garlic cloves, sliced
• 1kg red royal potatoes, unpeeled, thickly sliced
• 2 dried bay leaves
• 1 cinnamon stick
• 2 x 200g punnets truss cherry tomatoes
• 100g green beans, trimmed
• 1/2 cup roasted peppers, drained
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 teaspoons lemon zest
Preheat oven to 180C/160C fan-forced.
Combine oil, rosemary, crushed garlic and paprika in a large bowl. Season with salt and pepper. Add lamb shanks. Toss to coat.
Combine lemon juice, stock, paste, oregano and extra sliced garlic in a large bowl. Season with salt and pepper. Add potato, bay leaves and cinnamon. Stir to combine. Place in a large roasting pan. Nestle lamb shanks into potato mixture. Cover tightly with foil. Bake for 3 hours.
Uncover. Sprinkle with tomatoes, beans and peppers. Bake, uncovered, for a further 30 minutes or until lamb is tender.
Sprinkle with parsley and zest. Serve.
Chocolate Croissant Pudding
• 3 chocolate croissants, cut into 2cm pieces
• 4 eggs
• 300ml thickened light cream
• 3/4 cup milk
• 1/4 cup caster sugar
• 1 tablespoon icing sugar, to serve
Lightly grease a 5cm deep, 17cm x 26cm ovenproof dish.
Place croissants in dish. Whisk eggs, cream, milk and sugar in a jug until combined. Pour over croissant pieces. Cover and stand at room temperature (if it’s a very warm day, place in the fridge) for 1 hour
• 1 litre salt-reduced vegetable stock
• 2 tablespoons olive oil
• 1 brown onion, finely chopped
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 3 garlic cloves, finely sliced
• 40g butter
• 500g Portabella mushrooms, coarsely chopped
• 2 tablespoons chopped flat-leaf parsley
• 1 cup finely grated parmesan (or vegetarian hard cheese)
Heat the stock and 1 cup of water in a medium saucepan over high heat until almost boiling. Remove from heat and cover to keep warm.
Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Cook the onion, stirring, for 5 mins or until tender. Stir in the rice until well coated. Stir in the wine and cook for 1 min or until wine has evaporated. Add 1 ladleful of stock mixture and gently stir until stock is absorbed. Repeat with the remaining stock mixture until the rice is tender with just a slight bite.
Meanwhile, heat the remaining oil in a large frying pan over medium-high heat. Cook the garlic, stirring, for 3-4 mins or until golden and crisp. Use a slotted spoon to transfer to a plate. Increase heat to high. Cook the mushrooms in the butter, in batches, stirring, for 5 mins or until golden and tender. Transfer to another plate. Return one-quarter of the mushrooms to the pan. Add the garlic and parsley. Season and toss to combine. Reserve to garnish the risotto.
Stir the plain mushrooms and parmesan into the risotto. Set aside, covered, for 2 mins to melt. Divide among plates and top with reserved garlic mushrooms. Season with pepper.
We hope these recipes provide you with comfort on the cooler days ahead.
Recipes Source: Taste.com.au
Feature Image Source: Taste.com.au