The HerCanberra team has spent 2017 racking up some serious food miles. We love to…
It’s been a strange and challenging year for Canberra’s beloved hospitality scene.
After a marathon 12 months of smoke, bushfire, hail and COVID-restrictions, we’re wishing Canberra hospos a very merry Christmas, filled with food, wine and family.
But while they’re sitting down to their favourite dish on Christmas Day—you can be too!
We’ve asked six Canberra chefs to dish on their favourite Christmas recipes, so you can have the best of Canberra’s food scene at your Christmas table.
First up is Hanna Kim from Barton’s Vincent Restaurant, who is serving up one of her favourite dishes from the Vincent menu—Braised Lamb Shank with greens and parsnip puree.
Tell us about your dish. Why did you choose it?
My dish is a hearty and flavourful lamb shank served with a creamy parsnip puree and wilted greens. I chose this dish because it is one that all the family can share and enjoy.
To me, Christmas is…
Winter. Christmas always reminds me of my family. I grew up in Korea and all my memories of Christmas are of snow and spending time inside with my family.
What are your plans for Christmas 2020?
Every Christmas holiday, I used to go to overseas. However, this Christmas will be something different. I will just be spending time with my partner and friends in Canberra. Nothing special. But I think it will be good!
Tell us about one ‘high’ and one ‘low’ of 2020
My highlight for this year is opening my restaurant. Which is ironic as this opportunity only became available to me due to COVID-19 which I would, like many people, consider the ‘low of this year’.
What are you looking forward to in 2021?
Hopefully, life will start to return to normal next year and COVID-19 becomes less of a factor in how we live and the capacity of the restaurant. This is this only wish that I have right now.
If this current situation improves then I will be able to go overseas. I am looking forward to having my wedding in Korea with my family.
Braised Lamb Shank with greens and parsnip puree
- 4 lamb shanks
- 2 carrots
- 1 brown onion
- 1 apple
- 1 pear
- 1 bunch celery
- 1L Tawny port
- 1L red cooking wine
- 2 bay leaves
- 5 black peppercorns
- 3 cloves
- 500ml water
- 5 parsnips
- 500ml pure cream
- 500ml full cream milk (skim milk if preferred)
- 20g table salt
- 10g cracked black pepper
- 50g butter
- 50g vegetable oil (any other oil is okay except olive oil)
- Half bunch silverbeet
- 100g green beans
- 10g minced garlic
- 30mL white cooking wine
For Lamb Shank
Set the oven to 200 degrees celsius. Sear the lamb shanks in a hot pan until they are golden brown. Meanwhile, place the onion, carrot, celery, pear and apple into a shallow baking tray and put in the oven for 15 minutes.
Place the lamb into the tray and pour in port, red cooking wine and water and add spices. Cover the tray with foil, ensuring it is well sealed and cook in the oven for three hours. Once the liquid is reduced to half its volume, take the lamb out and put aside to cool down.
Strain the vegetables and retain the stock. Boil the stock until thickened to create a jus. Add lamb shank into the jus pot and boil for another five minutes.
Peel the parsnip and cut into 2cm pieces. Place cut parsnip into a large pot with butter and oil. Cook it through very well until parsnip is half cooked. Season with salt and pepper.
Add cream and milk and bring to the boil, then turn down the heat and simmer for 20 minutes. When cream and milk are slightly reduced and parsnip is cooked, blend using a blender.
Cut silver beets into 2cm pieces and trim the green beans. Blanch the green beans for 90 seconds. Place the minced garlic with vegetable oil in the pan and cook until garlic is golden brown.
Add green beans and silverbeet. Toss a few times and season. Add white cooking wine and continue tossing. Once the silverbeet is wilted, it is ready to serve.
Belconnen Fresh Food Markets has the freshest ingredients for your Christmas.
PHOTOGRAPHY Emma Kennedy @thecasualcreator