Mutton with Medlar and Pine Ash

Method:

– For the pine ash, cook the 2 branches of pine in a moderate oven until burnt. Blitz to a fine powder and reserve until needed.

– Pre-heat the oven to 200°C.

– In a large casserole dish, brown the shanks with the chopped vegetables and thyme, over a high heat with a little oil.  Season.

– Add the liquid to the dish and cover with a lid. Place in oven at 200°C for approx. 20 mins.

– Reduce heat to 160°C and cook for a further 2 hours.

– When the meat is soft, remove from oven and stand until cool. Strain the liquid and correct seasoning.

– Skim excess fat off the stock and reduce the liquid by half over a high heat.

– Add the shank to the liquid to form a nice glaze.

– Chop the potato into neat squares.  Peel and core medlars and chop into squares similar to the potato and squeeze the lemon juice over them to prevent discolouration.

– Pour in the apple juice over the chopped potato and medlar and roast for 20 mins (in a 180°C oven).  The potato and medlar will soak up the apple juice forming a nice caramelisation. Once cooked add the yellow raisins.

– In a pan of salted, boiling water, cook the baby turnips until soft, but still retaining some bite.

– To plate, spoon the medlar and potato onto the centre of the dish. Place the shank on top of the vegetables. Garnish with baby turnip and a sprinkling of the pine ash.