Wine Pairing: Pinot Noir
Serves: 8
Springbok Shank
Ingredients
8 springbok shanks
4 tbsp olive oil
Salt and freshly ground black pepper
4 onions, diced
6 carrots, diced
6 celery stalks, diced
6 tbsp tomato paste
750 ml dry red wine
750 ml beef stock
2 sprigs rosemary
4 sprigs thyme
2 bay leaves
Method
Season the springbok shanks generously with salt and black pepper.
Heat the olive oil in a heavy casserole dish and brown the shanks evenly on all sides. Remove and set aside.
Add the onion, carrot and celery to the pot and cook until softened.
Stir in the garlic and tomato paste and cook for 2 minutes.
Pour in the red wine and allow it to reduce by half.
Add the beef stock, rosemary, thyme and bay leaves.
Return the shanks to the pot. The liquid should cover approximately two-thirds of the meat.
Cover and cook in a preheated oven at 160°C for 3–3½ hours, or until the meat is tender and falling from the bone.
Remove the shanks and strain the sauce if preferred. Reduce the braising liquid until rich and glossy.
Polenta
Ingredients
500 g polenta
400 ml water
1 can coconut cream
4 tbsp nutritional yeast
Method
Bring the water to a gentle boil.
Slowly whisk in the polenta.
Reduce the heat and cook, stirring regularly, for 30–40 minutes until smooth and creamy.
Stir in the coconut cream and nutritional yeast.
Transfer to a tray and allow to set.
Once firm, cut into 70 g rectangles
Creamy Mushroom & Leek Sauce
Ingredients
2 leeks, sliced (white and light green parts only)
300 g mixed mushrooms (cremini, button, shiitake or similar), sliced
2 garlic cloves, minced
2 tbsp butter or olive oil
2 cups cream
1 tbsp miso paste
Method
Heat the butter or olive oil in a pan.
Sauté the leeks and mushrooms until softened and lightly caramelised.
Add the garlic and cook briefly until fragrant.
Stir in the miso paste and cream.
Simmer gently until reduced into a rich, velvety sauce.
Broccoli Gremolata
Ingredients
2 heads broccoli
Zest of 3 limes
30 g lime juice
15 g nutritional yeast
20 g green herb oil
Method
Finely chop or grate the broccoli.
Combine with the lime zest, lime juice, nutritional yeast and green herb oil.
Toss gently and season to taste.
Garnish
Ingredients
Dune spinach
Deep-fried sage leaves
Green herb oil
Pink peppercorns, Crushed
Violet flowers