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ORGANIC ROOT VEGETABLES WITH HONEY & THYME
BEEF & LENTIL BROTH WITH LEMON & THYME DUMPLINGS

BEEF & LENTIL BROTH WITH LEMON & THYME DUMPLINGS

Servings: 4-6

Ingredients

600g beef shank
Flour, for dusting
2 tbsp (30ml) NOMU Extra Virgin Olive Oil
1 onion, peeled and quartered
1 carrot, peeled and quartered
1 celery stick, cut into 8cm sticks
1 tsp NOMU Roast Rub
2 litres hot water
1/4 cup (60 ml) NOMU Beef Stock
1 bay leaf
1 cup cooked brown lentils

Dumplings:
150g fresh white breadcrumbs
1 tbsp self raising flour
30g butter
2 tbsp cream
1 whole egg and 1 egg white, lightly beaten
Zest of one lemon
1 tsp fresh thyme
NOMU Sea Salt and Black Pepper

Directions

Slice the meat into large bite-size pieces. Season with salt and dust liberally with flour. Heat the Olive Oil in a heavy-based casserole pot and brown the meat really well. Do this in 2 batches if necessary, otherwise the meat will stew instead of sear). Using a slotted spoon, remove the beef from the pot and set aside.

Add the onion, carrot, celery and NOMU Roast Rub and sauté for 2 minutes. Combine the water and stock and add to the pot along with the bay leaf and browned meat. Bring the mixture to a boil, then turn down the heat and simmer very gently for 45-60 minutes, skimming the foam that rises to the surface as necessary.

While the soup is simmering, prepare the dumplings. Combine the breadcrumbs and flour in a food processor. Add the remaining ingredients and pulse to combine. Season with salt and pepper and shape into walnut-sized balls.

Once the meat is extremely tender, remove the vegetables and add the cooked lentils. Check the seasoning and adjust to your taste. Add the dumplings and cook for 2-3 minutes or until they rise to the surface.

Serve and enjoy!

Ingredients

600g beef shank
Flour, for dusting
2 tbsp (30ml) NOMU Extra Virgin Olive Oil
1 onion, peeled and quartered
1 carrot, peeled and quartered
1 celery stick, cut into 8cm sticks
1 tsp NOMU Roast Rub
2 litres hot water
1/4 cup (60 ml) NOMU Beef Stock
1 bay leaf
1 cup cooked brown lentils

Dumplings:
150g fresh white breadcrumbs
1 tbsp self raising flour
30g butter
2 tbsp cream
1 whole egg and 1 egg white, lightly beaten
Zest of one lemon
1 tsp fresh thyme
NOMU Sea Salt and Black Pepper

Directions

Slice the meat into large bite-size pieces. Season with salt and dust liberally with flour. Heat the Olive Oil in a heavy-based casserole pot and brown the meat really well. Do this in 2 batches if necessary, otherwise the meat will stew instead of sear). Using a slotted spoon, remove the beef from the pot and set aside.

Add the onion, carrot, celery and NOMU Roast Rub and sauté for 2 minutes. Combine the water and stock and add to the pot along with the bay leaf and browned meat. Bring the mixture to a boil, then turn down the heat and simmer very gently for 45-60 minutes, skimming the foam that rises to the surface as necessary.

While the soup is simmering, prepare the dumplings. Combine the breadcrumbs and flour in a food processor. Add the remaining ingredients and pulse to combine. Season with salt and pepper and shape into walnut-sized balls.

Once the meat is extremely tender, remove the vegetables and add the cooked lentils. Check the seasoning and adjust to your taste. Add the dumplings and cook for 2-3 minutes or until they rise to the surface.

Serve and enjoy!

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