Jumbuck

AT A GLANCE

  • Serves 8 people

  • 2.5 kg mutton bones
  • 2 each onions, carrots, celery stalks, coarsely chopped
  • 1 garlic head, halved horizontally
  • ½ bunch thyme, plus 4 sprigs
  • 70 ml olive oil
  • 1 mutton shoulder (about 1.5kg)
  • 1 mutton neck (about 1.3kg)
  • 3 leeks, coarsely chopped
  • 80 gm butter, coarsely chopped
  • 750 ml dry sherry
  • 350 gm mutton backstrap
  • 4 globe artichokes, trimmed and chokes removed, placed in acidulated water
  • 12 baby zucchini, tailed
  • 1 rape, trimmed and best leaves picked
  • 1 small horseradish root, finely grated, or to taste
01   Preheat oven to 190C. Roast the mutton bones and trimmings in a roasting pan until coloured and aromatic (40-50 minutes). Transfer to a large saucepan, add onion, carrot, celery, garlic and thyme bunch, cover with water, bring to the boil, then cook over low heat until well flavoured, skimming occasionally (4-5 hours). Strain through a coarse sieve (discard solids), then cook over high heat until reduced by half, or to about 2 litres (40 minutes-1 hour).
02   Heat 1 tbsp olive oil in a large saucepan over high heat. Add shoulder and neck, turn occasionally until brown (10 minutes) and set aside. Add leeks and sweat in 20gm butter and 1 tbsp oil, then cook over medium-high heat until translucent (5 minutes). Deglaze pan with sherry and reduce by half (10-20 minutes), then add shoulder, neck and thyme sprigs. Cover with stock and simmer, covered, until the meat starts to fall from the bone (4-5 hours). Cool, then remove meat from sauce and pull meat off the bone. Discard bones, return meat to sauce, season to taste and keep warm.
03   Meanwhile, bring backstrap to room temperature. Heat about 2 tsp oil in a frying pan over high heat, add backstrap, season to taste, cook over high heat until pink (3-5 minutes each side), transfer to a plate, cover with foil and rest for 5 minutes. Keep warm.
04   Sauté artichokes and zucchini in remaining butter and remaining oil over high heat until tender (5 minutes), then add rape and a ladleful of mutton sauce, cook until rape is just wilted (1-2 minutes).
05   Serve mutton with artichokes and zucchini, topped with grated horseradish.

Recipe:

HUGH WENNERBOM , MARY ELLEN HUDSON

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

THE BEST OLD BAROSSA SHIRAZ YOU CAN AFFORD. , suggested by MAX ALLEN

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