LAMB SHANKS ARE SLOW BRAISED WITH THE PUMPKIN TO MAXIMISE FLAVOUR AND CREATE AN OUT-OF-THIS-WORLD RAGU
PRAWN, COD & MUSSEL RAGU
SERVES 4-6
2 tbs extra virgin olive oil
100g unsalted butter, chopped
4 eschalots, thinly sliced
3 garlic cloves, finely chopped
2 medium fennel bulbs, trimmed, finely chopped
1 tbs finely chopped chives and dill, plus extra dill sprigs, to serve
½ cup (125ml) white wine
60g plain flour
6 cups (1.5L) good-quality fish or vegetable stock
1½ cups (120g) finely grated parmesan
16 large pot-ready black mussels, drained
16 large green king prawns, peeled, deveined, tails intact
700g skinless blue eye trevalla fillets or other firm white fish, cut into 5cm pieces
400g fresh lasagne sheets, cut into 5cm-wide strips, or thick pasta, cooked
Warmed baguette, to serve
Heat the oil and butter in a large heavy-based saucepan over medium-high heat. Add the eschalot, garlic, fennel and herbs. Cook, stirring frequently, for 4-5 minutes until the fennel begins to soften. Add the wine and reduce by half. Scatter over the flour and cook, stirring frequently, for 2-3 minutes until flour is lightly toasted but not browned. Gradually add the stock, stirring constantly to prevent lumps from forming. Stir in the parmesan and bring to the boil. Season to taste.
Add mussels and return to a simmer. Reduce heat to medium and cook, stirring frequently, for 4-5 minutes until mussels begin to open. Discard any that remain unopened. Stir in the prawns and fish, and cook for a further 4-5 minutes until seafood is just cooked. Season to taste and toss through pasta. Scatter with extra dill and serve with warm baguette.
LAMB & SMASHED PUMPKIN RAGU
SERVES 6
Begin this recipe at least 3 hours ahead.
½ cup (125ml) extra virgin olive oil
8 x 400g lamb shanks
1 white onion, finely chopped
1 celery stalk, chopped
1 carrot, chopped
3 garlic cloves, finely chopped
2 tbs each finely chopped sage, rosemary and parsley
2 bay leaves
½ cup (125ml) white wine
1kg butternut pumpkin, peeled, seeds removed, cut into 5cm pieces
10 cups (2.5L) good-quality beef stock
500g pappardelle, cooked to packet instructions
Fried sage, to serve
Preheat oven to 160°C.
Heat a large heavy-based ovenproof saucepan over
