arrowroot

There are many ways to cook lamb shanks throughout the year, but these taste like the beginning of spring. The orange fragrance and the honey’s perfume are complemented by the similarly sweet carrots and turnips. A shower of freshly snipped herbs adorns the dish just before serving. The recipe is easy to prepare in two parts: The shanks are simmered to tenderness first, which produces the broth. This can be done several hours ahead or up to 2 days in advance. Then, the bones are removed, and the meat can be finished in the sauce.

Spiced Lamb Shanks With Orange and Honey

meaty lamb shanks (about 6 pounds total)

Salt and pepper

cumin seeds

fennel seeds

coriander seeds

onion,

cloves

thyme

bay leaf

olive oil

garlic

saffron

cayenne

tomato paste

honey

orange,

orange juice

white wine

butter

carrots,

turnips,

Salt

parsley

mint

dill

basil leaves

Cook the lamb shanks: Season shanks generously with salt and pepper. Transfer to a large pot and add cumin seed, fennel seed, coriander seed, onion, cloves, thyme and bay leaf. Pour in enough water to cover shanks, place pot over high heat and bring to a boil. Put on the lid, reduce to a simmer and cook for 1 to 1 1/2 hours, until meat is very tender when probed with the tip of a paring knife.

Remove shanks from pot and place on a baking sheet to cool. Strain the broth into a bowl, and skim off any rising fat. Measure 4 1/2 cups broth and set aside. When shanks are cool enough to handle, gently remove the bone from each with your hands, leaving the meat in one or two large pieces.

Make the sauce: In a large, heavy-bottomed pot, warm the olive oil over medium-high heat. Add onion, season with salt and pepper and cook, stirring, until softened and slightly browned. Add garlic, saffron, cayenne, tomato paste and honey and stir to incorporate.

Add orange zest, orange juice, broth and wine to the pot, and bring to a boil. Turn heat to a brisk simmer and return the meat to the pot. Simmer for 20 minutes, until broth has reduced by an inch or so. Taste broth and adjust seasoning. Add arrowroot mixture and cook for a minute or two, until slightly thickened.

Meanwhile, cook the vegetables: In a separate pot, melt butter over medium heat. Fill the pot with 1 inch of water. Add carrots and turnips, salt lightly, cover and turn heat to high. Cook for 10 minutes, or until probed with the tip of a paring knife.

To serve, transfer meat and sauce to a large, deep platter or serving dish. With a slotted spoon arrange vegetables around the meat. Sprinkle with parsley, mint, dill and basil.

Great served hot or warm, these chicken pop tarts make great work or school lunches.

Lunch box chicken pop tarts

baby (Dutch) carrots, chopped

red onion, thinly sliced

garlic cloves, crushed

bay leaves

(250 milliliters) Massel Chicken Style Liquid Stock

chicken

tsp arrowroot

kale leaves, stalks discarded, leaves torn

(150 grams) plain flour

(160 grams) wholemeal plain flour

Lurpak cold unsalted butter, chopped

baby carrot leaves and stems, chopped

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A rustic dessert perfect for the cooler months.

Cherry and almond crumble

packet almond finger biscuits, crumbled

(55 grams) whole almonds, chopped

brown sugar

jar morello cherries

(110 grams) caster sugar

vanilla bean, split, seeds scraped

tbsp arrowroot (see note)

thick Greek-style yoghurt

(125 milliliters) thickened cream

French Fruit Tart With Pastry Cream is a wonderful homemade sweet French pastry (Pâte Sablée) tart case, filled with silky smooth creme patissiere and then decorated with a variety of fresh fruits. A French patisserie classic dessert and a showstopper for parties!

French Fruit Tart With Pastry Cream

sugar

unsalted butter, softened

Vanilla extract

all-purpose flour

cornstarch

salt

all purpose plain flour

tsp cornflour

560 ml or 19 fl oz milk

unsalted butter

vanilla extract

Strawberry jelly

lb of fresh mixed berries

Dr. Oetker Ground Arrowroot Sachet (1 tbsp)

225 ml or 8 fl oz Cranberry Juice

In a stand mixer fitted with a paddle...

In a stand mixer fitted with a paddle attachment, cream the confectioners’ sugar and butter for 30 seconds on low speed.

Add the egg, and mix on medium speed...

Add the egg, and mix on medium speed until evenly combined.

In a medium bowl, combine the flour, cornstarch,...

In a medium bowl, combine the flour, cornstarch, and salt. Add to the mixer on low speed, and combine until there are no more dry patches.

Finish mixing the dough by hand to ensure...

Finish mixing the dough by hand to ensure it is not over-mixed.

Transfer the dough to a sheet of parchment...

Transfer the dough to a sheet of parchment paper on your work surface and sandwich it with another sheet of parchment paper, flattening it into a 1-inch thick disk.

Transfer the dough disk to a baking sheet...

Transfer the dough disk to a baking sheet and refrigerate until firm, around 20 minutes.

Generously dust flour on the work surface and...

Generously dust flour on the work surface and rub onto a rolling pin. Remove the dough from the paper and and transfer it to your work surface. Roll the dough out into a circle about 1⁄8 inch (3mm) thick.

Using your rolling pin, carefully transfer the rolled...

Using your rolling pin, carefully transfer the rolled out dough to your tart tin, being careful not to break it. Drape it over the sides and then lift the pastry gently into the tin.

Carefully go around the inside edging of the...

Carefully go around the inside edging of the tin, gently pushing the dough inside. If you do happen to break or tear the pastry, use a little overhang and patch it up, making sure you don't have any cracks at all. Finally trim off any excess dough from the edge. Place in the fridge for 20 minutes to firm up.

While the tart shell is chilling, preheat the...

While the tart shell is chilling, preheat the oven to 350°F (175°C) for conventional or 325°F (160°C) for convection.

Bake the tart on the center rack for...

Bake the tart on the center rack for 20 - 25 minutes, until it’s a light golden brown.

When ready, remove the tart shell by placing...

When ready, remove the tart shell by placing a cup or glass underneath and carefully sliding the outside tart ring in a downwards position. If you think some of the pastry is stuck to the sides, gently loosen using a small knife.

Transfer to a cooling rack and remove the...

Transfer to a cooling rack and remove the base of the tart tin. Allow the tart case to completely cool at room temperature.

Using a hand whisk, beat the egg yolks...

Using a hand whisk, beat the egg yolks and sugar until pale and slightly thickened.

Whisk in the flours.

Heat the milk in a saucepan until you...

Heat the milk in a saucepan until you see it starting to boil then remove from heat.

Whisk the milk into the egg mix.

Transfer the mixture back into the pan, stirring...

Transfer the mixture back into the pan, stirring all the time until thick and boiling.The pastry cream will thicken and turn darker in color. Once thick, remove from the heat immediately.

Return the pastry cream to the mixing bowl...

Return the pastry cream to the mixing bowl by passing through a sieve to get any lumps out.

Add the butter and vanilla extract and combine.

Cover with plastic wrap, ensuring the wrap is...

Cover with plastic wrap, ensuring the wrap is directly touching the surface of the mixture to avoid a skin from forming.

Refrigerate until completely cold.

Whilst the pastry cream is cooling, wash and...

Whilst the pastry cream is cooling, wash and slice your fruit, pop them on some kitchen paper and keep in the fridge until you're ready to assemble the fruit tart.

Place the Ground Arrowroot in a small saucepan...

Place the Ground Arrowroot in a small saucepan and blend with a little of the cranberry juice to make a paste.

Add remaining juice and gently bring to the...

Add remaining juice and gently bring to the boil, stirring until clear and thickened.Leave to cool for 20 minutes.

Place the tart shell on a cake stand...

Place the tart shell on a cake stand or serving plate.

Using a pastry brush, spread the jelly evenly...

Using a pastry brush, spread the jelly evenly over the base of the tart. This will act as a seal to stop the pastry cream from making the base soggy.

Spread the pastry cream evenly on top of...

Spread the pastry cream evenly on top of the jam.

Arrange the fruit on top of the pastry...

Arrange the fruit on top of the pastry cream. Start around the outer edge in a circular pattern and continue making circles until you reach the center. It should look like a blooming flower.

Gently brush the warmed glaze over the fruits,...

Gently brush the warmed glaze over the fruits, working from the outer edge of the tart toward the center. If your glaze has started to become too thick to brush, just pop it in the microwave for 20 seconds to loosen it and continue to brush the glaze over the fruits.

When done, refrigerate for at least 2 hours...

When done, refrigerate for at least 2 hours or more then serve.

Is the cherry season over? You can make this cherry crumble with cherries from the freezer! Make sure you defrost and drain them well to avoid excess moisture.

Cherry crumble with mango

400 g cherries (stoned)

mango (diced)

tbsp arrowroot

tbsp honey

lime juice

vanilla

almond flour

tbsp melted coconut oil

cinnamon

cardamom

Preheat the oven to 180˚C.

In a mixing bowl, add the pitted cherries, mango cubes, arrowroot, honey, lime juice and vanilla and mix well.

Pour into a 22cm diameter baking tin.

Make the crumble topping by mixing together the ingredients for the crumble topping and spooning it over the cherry mixture. It doesn't need to be completely covered!

Top 5 arrowroot recipes from across the web

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Spiced Lamb Shanks With Orange and ...

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Top 5 arrowroot recipes from across the web

The most viewed arrowroot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spiced Lamb Shanks With Orange and ...

Lunch box chicken pop tarts

Cherry and almond crumble

French Fruit Tart With Pastry Cream

Cherry crumble with mango

The most viewed arrowroot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine