INGREDIENTS

• 8 rashers of bacon, roughly chopped
• 2 cups of onion, diced
• 1 cup of celery, diced
• 1 cup of carrots, diced
• 4 cloves of garlic, finely chopped
• 6 – 8 Shanks
• 1 ½ cups of port
• 2 tbsp tomato paste
• 2 cups of beef stock
• 2 tbsp fresh rosemary, chopped
• 3 bay leaves
• 2 tbsp rosemary
• 3 bay leaves
• 2 tbsp brown sugar
• flour
• butter
• 1.5 kg pre-cooked potatoes (I use kumera, the NZ sweet potato)
• sea salt and black pepper

METHOD

In a large heavy bottom saucepan, add a splash of olive oil and the bacon and gently brown over medium heat. Add the diced onions, celery, carrot and garlic and increase the heat to caramelize the vegetables. Remove and set aside.

Meanwhile, dust the shanks in seasoned flour and brown in the hot pan, then cover with port, tomato paste, sugar and stock. Add the vegetables, rosemary and bay leaves. Bring to a very low simmer, and cook, covered for about 2 ½ hours. Remove the shanks to thicken the stock base with roux (butter and flour), then replace the shanks, add potatoes and simmer for another 20 minutes until the potatoes/kumara are done. This dish can also be cooked in the oven.

Bon Appetit!

Claire Hall, resident chef at Poronui