French chef Gabriel Gaté talks about some beautiful provençal foods and prepares a very colourful and flavoursome dish of braised lamb shanks with herbs and olives. Sommelier Christian Maier chooses a red wine from the Rhône Valley to go with the dish.
- 4 lamb shanks
- salt and freshly ground black pepper
- 4 sprigs lemon thyme
- 3 tbsp extra virgin olive oil
- 1 brown onion, diced
- 3 cloves garlic, crushed
- 2 medium globes of fennel, each cut into 8 segments
- 1 green capsicum, cut into bite-size pieces
- 1 red capsicum, cut into bite-size pieces
- 3 medium tomatoes, quartered
- 50 ml dry white wine
- 30 baby olives
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 140ºC
Season the lamb shanks with salt, pepper and the finely cut thyme.
Heat the olive oil in an oven-proof pan and brown the meat for a few minutes.
Add the onion and garlic and stir briefly. Add the fennel, capsicum and tomatoes, making sure to distribute the vegetables well in the pan. Add the wine, bring to a simmer and cook for 1 minute.
Cover the pan with a lid and cook in the preheated oven for about 2 hours until the meat is tender. During the cooking stir the vegetables and turn the meat a couple of times.
Transfer the cooked meat and vegetables to a dish.
Boil down the pan juices to a sauce consistency. Add the olives and stir for 10 seconds.
Spoon the vegetables onto 4 plates. Top each with a lamb shank and spoon the sauce and olives over the top.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Food preparation by Alice Storey. Creative concept by Lou Fay.