600g beef shank
Flour, for dusting
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
2L 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
Season the beef shank with salt and dust liberally with flour. Heat the oil in a heavy-based casserole pot and brown the meat really well. Using a slotted spoon, remove the beef from the pot and set them 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. Bring the mixture to a boil, then turn down the heat and simmer very gently for 1-2 hours, 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!
600g beef shank
Flour, for dusting
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
2L 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
Season the beef shank with salt and dust liberally with flour. Heat the oil in a heavy-based casserole pot and brown the meat really well. Using a slotted spoon, remove the beef from the pot and set them 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. Bring the mixture to a boil, then turn down the heat and simmer very gently for 1-2 hours, 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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Cape Town, South Africa
Tel: +27 21 386 2000
General Enquiries: hello@nomu.co.za
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