"With this modern twist on an Arabian dish, I wanted to encapsulate the flavours and aromas of the Middle East by slow-braising the shanks with the spices and orange, adding nuts and sumac for texture." Jason Camillo, Grand Hyatt Melbourne
- 1½ tbsp olive oil
- 2 French-trimmed lamb shanks (about 300gm each)
- 3 onions
- 1 each carrot and celery stalk, coarsely chopped
- 3 garlic cloves, finely chopped
- 100 ml dry white wine
- 1 litre veal stock (4 cups)
- 1 cinnamon quill
- 5 black peppercorns
- 2 star anise
- 1 cardamom pod
- 3 thyme sprigs
- 1 fresh bay leaf
- 14 spring roll wrappers
- 100 gm labne
- 25 gm each quinoa and farro
- 15 gm coarse burghul
- ½ cup finely chopped flat-leaf parsley (firmly packed)
- 1Heat ½ tbsp oil in a casserole over medium-high heat. Season lamb to taste, add to casserole, turn occasionally until browned (3-4 minutes), transfer to a plate and set aside. Coarsely chop 1 onion and add to casserole with carrot, celery, garlic and ½ tbsp oil, then stir occasionally until caramelised (6-8 minutes). Add wine, simmer until almost evaporated (1-2 minutes), return lamb to casserole, add stock, bring to the boil, then reduce heat to low-medium. Wrap spices, herbs and orange rind in muslin and tie with kitchen string, add to casserole, cover with a lid and gently simmer until meat falls from the bone (2-2½ hours; check occasionally to ensure lamb is covered by stock, topping up with water if necessary).
- 2Meanwhile, for toasted grains, lightly dry-roast quinoa in a frying pan over medium-high heat (1-2 minutes), transfer to a bowl, then repeat with farro. Reserve separately. Cook quinoa in a saucepan of boiling salted water for 15 minutes, add farro and cook for another 5 minutes. Add burghul, cook for 1 minute, drain, cool to room temperature, then combine in a bowl with parsley and rind, season to taste and refrigerate until required.
- 3Meanwhile, thinly slice remaining onions. Heat remaining oil (½ tbsp) in a frying pan over medium-high heat, add onion, stir occasionally until caramelised (12-15 minutes), season to taste and set aside.
- 4Remove lamb from cooking liquid, cool slightly, coarsely shred meat (discard bone, fat and sinew) and add to onion, along with 50ml braising liquid, season to taste and refrigerate until chilled.
- 5Place a spring roll wrapper on a work surface with a corner at the top. Spoon 1 tbsp of lamb mixture and 2 tsp of toasted grains across centre. Fold bottom of wrapper over filling, fold in sides, then roll to enclose, brushing tip with a little water to seal. Place on a tray lined with baking paper and repeat with remaining ingredients. Cover tray with plastic wrap and refrigerate until required.
- 6Heat oil in a deep-fryer or large saucepan to 170C. Deep-fry rolls in batches, turning occasionally, until crisp and golden (3-4 minutes; be careful as hot oil will spit), drain on absorbent paper and keep warm.
- 7To serve, spread labne on a platter, top with hot rolls, scatter with herbs, nuts and sumac, and drizzle with extra-virgin olive oil.
This recipe is from the February 2012 issue of .
Drink Suggestion: 2010 Yering Station Village Pinot Noir.