Ingredients
- 50 gr butter.
- 2 cloves of garlic, chopped fine.
- One onion, finely chopped.
- 1 cup Red wine.
- 1 tin chopped tomato.
- A large bouquet garni made from tying a handful of fresh parsley, rosemary and thyme together.
- Salt and pepper to season.
- 1 tin chopped tomatoes for the oven dish.
- 2 large shanks, mine weighed about 900gr in total.
- 2 whole garlic cloves, heads removed.
- 5 small pearl onions, peeled.
- 1 cup Red Wine.
- 1 head of Cauliflower, steamed.
- Two tablespoons butter.
- Milk to add to cauli mash.
- Half a cup of grated parmesan.
- Rainbow carrots to serve (optional).
Directions
- 1First off, heat the butter in a saucepan and sauté the garlic and onion until translucent. Fry for another minute on high heat.
- 2Deglaze the pan by adding the wine. Set the stove to medium heat and add the bouquet garni. Cook for 4 minutes, add one tin of chopped tomatoes. Season with salt and black pepper. Set aside.
- 3In an ovenproof dish, pour out the other tin of chopped tomatoes and arrange the shanks on top. Add the rest of the sauce from the saucepan. Arrange the garlic and bouquet garni in the dish and bake for 3 hours covered, at 160 degrees Celsius, removing it every hour, basting the shanks with the tomato sauce.
- 4After 3 hours, remove the lid; add the pearl onions and second cup of red wine and roast for another 40 – 50 minutes until sauce becomes dark and sticky. Season. Remove from oven.
- 5Remove shanks, whole garlic and pearl onions from the dish – transfer the leftover sauce to a food processor (chuck the bouquet garni) and blend until smooth, or desired thickness are met. Set aside to serve.
- 6To make the cauliflower mash, simply blend the steamed cauliflower with butter and milk until smooth. Add the parmesan and season.
- 7To serve, add spoonsful of cauliflower mash to a plate, with a shank and topped with tomato sauce and whole garlic on the side.
