Tony Astle is still in France, and this week he last ate at Mazette! in Annecy, which offers seasonal cuisine in the French Bistro tradition. 

He sampled the Carpaccio de langue de boeuf, a “sensational” dish of thinly sliced beef tongue with capers, spring onions, celery, and toasted croutons, as well as the ris de veau grille, and le pate en croute, among other things.

LISTEN ABOVE



Recipe of the Week: Braised Lamb Shanks in Red Wine and Rosemary



Ingredients: Lamb Shanks 

2 carrots, peeled, rough chopped2 onions, peeled rough chopped 
3 cloves garlic, peeled, chopped fine
50 ml oil 
4 lamb shanks
3 tsp flour  
1 l brown stock
275 ml red wine 
2 ½ Tbsp tomato paste
2 bay leaves 
1 rosemary sprig
salt & pepper 



Method 

1. Brown the carrots, onion, and garlic in a little oil, then place in a deep pan or casserole dish. 

2. Dry, then brown the shanks in a hot pan with a little oil. 

3. Add the shanks to the vegetables. 

4. Drain off any oil. In the pan, add the tomato paste. 

5. Over a low heat, ‘cook-out’ the tomato paste, stirring regularly, for 2-3 minutes. Doing this step sweetens the tomato paste, by partially caramelising its sugar content. 

6. Stir in the flour. Add the wine and stock to the tomato paste. Stir and bring to a boil. 

7. Add the liquid to the shanks and vegetables. Add the rosemary and bay leaf. Season. 

8. Cook in a preheated oven (160-170 deg C) for around 2 hours, or until the shank meat is tender. 

9. When done, remove the shanks and keep them warm. 

10. Strain the cooking liquid and discard the solids. 

11. In a pan reduce the cooking liquid until it thickens. Check seasoning. 



Assembly

1. Having prepared your favourite potato dish and vegetables, plate the potato. 

2. Lean the shank on the potato, add sauce and your vegetables. 

3. Eat and enjoy! 

Tony Astle is still in France, and this week he last ate at Mazette! in Annecy, which offers seasonal cuisine in the French Bistro tradition.  
He sampled the Carpaccio de langue de boeuf, a “sensational” dish of thinly sliced beef tongue with capers, spring onions, celery, and toasted croutons, as well as the ris de veau grille, and le pate en croute, among other things. 
LISTEN ABOVE 
 
Recipe of the Week: Braised Lamb Shanks in Red Wine and Rosemary 

Ingredients: Lamb Shanks  
2 carrots, peeled, rough chopped 2 onions, peeled rough chopped   3 cloves garlic, peeled, chopped fine  50 ml oil   4 lamb shanks  3 tsp flour    1 l brown stock  275 ml red wine   2 ½ Tbsp tomato paste  2 bay leaves   1 rosemary sprig  salt &amp; pepper  
  
Method 
1. Brown the carrots, onion, and garlic in a little oil, then place in a deep pan or casserole dish.  
2. Dry, then brown the shanks in a hot pan with a little oil.  
3. Add the shanks to the vegetables.  
4. Drain off any oil. In the pan, add the tomato paste.  
5. Over a low heat, ‘cook-out’ the tomato paste, stirring regularly, for 2-3 minutes. Doing this step sweetens the tomato paste, by partially caramelising its sugar content.  
6. Stir in the flour. Add the wine and stock to the tomato paste. Stir and bring to a boil.  
7. Add the liquid to the shanks and vegetables. Add the rosemary and bay leaf. Season.  
8. Cook in a preheated oven (160-170 deg C) for around 2 hours, or until the shank meat is tender. 
9. When done, remove the shanks and keep them warm.  
10. Strain the cooking liquid and discard the solids.  
11. In a pan reduce the cooking liquid until it thickens. Check seasoning.  
  
Assembly 
1. Having prepared your favourite potato dish and vegetables, plate the potato.  
2. Lean the shank on the potato, add sauce and your vegetables.  
3. Eat and enjoy!

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 

He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into the good and the bad of dining experiences both around New Zealand and internationally. 
He digs into the service, the décor, and of course, the food, inspiring listeners to give new dining experiences a try, and a weekly recipe to try at home.

Chef Tony Astle from Parnell’s iconic Antoine’s restaurant joins Newstalk ZB's Kerre Woodham each week to dive into his the good and the bad of dining experiences both around New Zealand and internationally.

Where I Ate Last with Tony Astle

Where I Ate Last with Tony Astle: Mazette!

https://api.omny.fm/orgs/7784f840-c291-422a-924b-ad9000bbad71/clips/f2368a2b-b8a5-4bdc-9c16-b1f100045586/transcript

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