paired with Creation Reserve Syrah
Springbok Shank:
25 Whole Springbok Shanks
1 Bunch Celery
500g Carrots
5 Onions
8 Raw Tomatoes
200g Pitted Prunes
30g Curry Powder (Garam Masala)
1.5L Syrah Grenache
30g Black Pepper
50g Maldon Salt
50ml Oil
Cut all the vegetables up roughly and place in a deep tray with all the rest of the ingredients.
Leave to marinate overnight.
Remove the shanks and sear off in a hot pan with some oil.
Return to the deep tray.
Place in the oven for 8 hours on 120’C.
Prune Puree:
500g Prunes
750ml Syrah Grenache
Place in a pot on a low heat for 2hours.
Blend till smooth and transfer to a piping bag.
Rosemary Mash:
3 Potatoes(peeled)
200ml Coconut Milk
2 Sprigs Rosemary
100g Vegan Butter
10g Salt
Place the coconut milk, rosemary and butter in a pot and bring to the boil.
Take off the heat and set aside.
Place the peeled potatoes whole in a pot, cover with cold water and add 5g salt.
Cook till soft, strain the water and push through a sieve.
Return the potato to a pot and strain some of the Coconut Milk through the sieve into the same pot.
Using a whisk, whisk till smooth, adding more liquid is needed.
Season to taste.
Transfer to a piping bag.
Green tomato salsa:
500g Green Tomatoes
2g Salt
Cut the tomato into brunoise and sprinkle salt over.
Garnish
Basil Leaves