Polynesian meals are rich and vibrant, not to mention easy to prepare with a few ingredients.
|1 Tbsp||Grapeseed oil|
|1||Leek, white part only, sliced|
|1.2 kgs||Lamb shanks, 2 large or 4 small shanks|
|1 sprig||Fresh rosemary|
|1 sprig||Fresh thyme|
|1½ cups||Vegetable stock, hot|
- For the lamb, preheat the oven to 160C.
- Heat oil in a frying pan, add the carrot, onion and leek and cook over a low heat until soft. Transfer to a casserole dish.
- Increase the pan heat to medium and brown the lamb shanks on all sides. Remove and place on top of vegetables.
- Add garlic cloves, rosemary, thyme and vegetable stock. Season with salt and pepper.
- Place in the oven and cook for 2 hours until the meat is falling off the bone. Remove lamb and shred using 2 forks.
- Strain the meat cooking juices and vegetables through a sieve into a jug, pushing down with a wooden spoon. Discard the vegetables.
- For the vegetables, soak vermicelli until translucent, according to packet directions.
- Blanch julienned vegetables in boiling water for 10 seconds, drain and refresh under cold water. Drain again.
- Heat peanut oil in a large frying pan over a medium heat.
- Add the blanched vegetables, vermicelli, shredded lamb, meat cooking juices and soy sauce to taste.
- Heat through and serve.