Fig and whipped ricotta, brought alive with the acidity of floral vinegar, meld into a salad that’s a feast for the taste buds as well as the eye.
LAMB NECK WITH PICKLED QUINCE RECIPE
by Jess Shepherd and Luke Grant, Good to Gather Restaurant, Rozendal Farm, South Africa
3cm piece fresh ginger
4 cloves, garlic
2 brown onions, sliced
2 quinces, peeled, cored, and cut into wedges
2 tsp cumin powder
1 tsp turmeric
2 tsp crushed coriander seeds
4 lamb shanks
Salt and pepper
3 tbsp vinegar infused with oregano, sage or other culinary herb
4 – 5 cups chicken or beef stock
Squeeze of lemon juice
Picked coriander leaves (for garnish)
Heat the oil in a Dutch oven or suitable casserole dish with a lid, and toss in the roughly chopped ginger, garlic and onions. Sweat until golden. Add the spices and cook for a few minutes.
Season the lamb shanks with salt and pepper, and add to the onions and brown evenly.
Turn the heat up a little and deglaze with the red wine vinegar. Turn down the heat, add the quince slices, and pour in the stock. Cover with a lid, and cook in the oven for approximately 3½ hours at 140C until the lamb is very tender, turning over the shanks halfway through the cooking.
When cooked, remove the shanks from the liquid and remove as much fat from the top of the liquid as possible. After the fat has been taken off, return the pan to the stove, and bring it to a boil to reduce the sauce. Season with salt and pepper if necessary.
Add the shanks back to the pot to warm in the sauce. Add a squeeze of lemon to freshen the taste, top with the chopped coriander, and serve.
STORY BY LORI COHEN / PHOTOGRAPHY BY WARREN HEATH – BUREAUX / PRODUCTION BY SVEN ALBERDING
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