Ingredients:
1.2 kg beef short ribs
2 lamb shanks
Salt and freshly cracked black pepper
2 tablespoons olive oil
2 onions, thinly sliced
4 cloves garlic, crushed
2 tablespoons tomato paste
2 cups beef stock
1 cup red wine
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 tablespoons butter
1/4 cup crispy fried shallots
2 tablespoons roasted macadamia nuts, finely crushed
1/2 teaspoon native pepperberry flakes
8 baby carrots, peeled
Directions:
Preheat oven to 325°F (165°C). Season short ribs and lamb shanks generously with salt and pepper.
Heat olive oil in a heavy ovenproof pot over medium-high heat. Sear the meat on all sides until deeply browned. Remove and set aside.
In the same pot, add onions and cook for 6–8 minutes until caramelized. Add garlic and tomato paste, stirring for 1 minute.
Deglaze with red wine, scraping the base of the pot. Simmer for 3 minutes, then add beef stock, rosemary, and thyme.
Return meat to the pot, cover tightly, and transfer to the oven. Braise for 2½–3 hours until fork-tender.
During the final 20 minutes, roast baby carrots in a pan with a little braising liquid until glossy and tender.
Remove meat from the pot and reduce sauce on the stovetop until thick and glossy.
Finish sauce with butter for a rich sheen.
Serve short ribs and lamb shank topped with sauce, carrots, caramelized onions, crispy shallots, macadamia dust, pepperberry flakes, and a light brown-butter drizzle.
Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time | 3 hours 25 minutes
Kcal: 780 kcal | Servings: 4 servings