S3 Ep8 Polynesia: Chop Suey (or Sapasui)
Serves 4 • Preparation time 40 minutes • Cooking time 2 hours
1 tablespoon grapeseed oil
1 carrot, chopped
1 onion, chopped
1 leek, white part only, sliced
1.2kg lamb shanks (2 large or 4 small shanks)
4 cloves garlic
1 sprig rosemary and thyme
1½ cups vegetable stock, hot
pinch salt and freshly ground black pepper
125g vermicelli, soaked until translucent and soft
¼ pumpkin, peeled, sliced and julienned
1 red kumara, peeled, sliced and julienned
1 carrot, peeled, sliced and julienned
1 parsnip, peeled, sliced and julienned
1 tablespoon peanut oil
½ tablespoon low-salt soy sauce
For the lamb
1. Preheat oven to 160°C.
2. Heat oil in a frying pan, add carrot, onion and leek and cook over a low heat until soft. Transfer to a casserole dish.
3. Increase pan heat to medium and brown lamb shanks on all sides. Remove and place on top of softened vegetables.
4. Add garlic cloves, rosemary, thyme and vegetable stock. Season with salt and pepper. Place in oven and cook for 2 hours until meat is falling off the bone. Remove lamb and shred meat using 2 forks.
5. Strain meat cooking juices and vegetables through a sieve into a jug, pushing down with a wooden spoon. Discard vegetables.
For the vegetables
1. Soak vermicelli until translucent, according to packet directions.
2. Blanch julienned vegetables in boiling water for 10 seconds, drain and refresh under cold water. Drain again.
3. Heat peanut oil in a large frying pan over a medium heat. Add blanched vegetables, vermicelli, shredded lamb, meat cooking juices and soy sauce to taste. Heat through and serve.