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Thor’s Hammer with Duck Fat Potatoes

Thor’s Hammer with Duck Fat Potatoes – Recipe

This impressive centrepiece dish has the real wow factor. Cooked low and slow, the beef shanks are transformed into fork tender, melt-in-your-mouth bites, even despite the tough name of the dish!

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Ingredients per serve

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What You Need

This impressive centrepiece dish has the real wow factor. Cooked low and slow, the beef shanks are transformed into fork tender, melt-in-your-mouth bites, even despite the tough name of the dish!

...

Preparation

  1. What You Need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Thor’s Hammer

    • Bring meat to room temperature, season well with salt and pepper.
    • Heat half of the oil in a heavy-based pan over high heat and cook the beef, turning occasionally until all sides are brown. Remove from pan and set aside.
    • Heat remaining oil over medium heat in the same pan, add the onion, celery and carrots. Cook for around 5 minutes, stirring occasionally, until soft and golden.
    • Add the garlic, paprika and tomato paste, cook, stirring until vegetables are coated, for about 2 minutes.
    • Add the red wine, bring to a boil, then reduce the heat to a simmer for about 5 minutes, scraping up any brown bits from the bottom of the pan. Cook until raw alcohol smell is mostly cooked off and liquid has reduced by half.
    • Add liquid smoke, Worcestershire sauce, KNORR Beef Booster and warm water (1l per 10 serves). Stir while simmering for a few minutes.
    • Stir in the rosemary sprigs, reserving 3 sprigs for garnish.
    • Carefully pour the mix into a half gastronorm, place the Thor’s hammer on top, then cover tightly with foil.
    • Cook at 150˚C for 4½–5 hours or until the shank is tender. Remove from oven.
    • Remove the Thor’s hammer and keep warm. Reserve the cooking liquid and save for another use.

  3. Potatoes

    • Meanwhile, par boil the potatoes in a large pot of salted boiling water for around 10 minutes. Drain potatoes well, shake excess water out of the pot and return potatoes to empty hot pot and stand for 5 minutes to steam out excess water. Cover pot with lid and shake to rough up the potatoes surface.
    • Pour the duck fat into a large roasting pan, and heat in oven at 220˚C fan-forced for 5 minutes or until melted and very hot. Carefully remove from oven and transfer potatoes into the hot duck fat, turning to coat.
    • Roast for 20 minutes, turn potatoes and roast for a further 10–15 minutes or until golden and crunchy. Remove, set aside to keep warm.

  4. Gravy

    • In a large saucepan, heat water (1l per 10 serves) and whisk in the KNORR Rich Brown Gravy. Bring to the boil, reduce to a simmer and continue to cook and whisk occasionally, until incorporated and thick, for around 5 minutes.

  5. To Assemble and Serve

    • Serve the Thor’s hammer on a bed of roasted potatoes, drizzle with the prepared gravy and sprinkle with reserved rosemary. Serve with sides of baby carrots and rainbow chard.
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