The Riversdale Tour consists of visiting the Walsh House, Arthur and Yvonne Boyd Art Centre and Bruce Rickards Meroo Meadows house. Riversdale is situated at NSW's Southern Highland around Kangaroo Valley. With winding roads, rolling hills and lots of country charm.
Unfortunately, the weather wasn't the best and I could only take pictures at the Art Centre without getting pouring rain on my camera.
Now you must be wondering what has all this got to do with lamb shanks?
Well, from my experience so far going on AAA tours, the food is always pretty damn good.
...Imagine drizzling rain outside while we were in a hall with a huge long table running through the middle, lots of chit chat, a scrumptious bowl of lamb shank and barley soup and warm bread. I was SO contented.
After we came back, the weather in Sydney was horrid, lots of cold and rainy days which reminded me of the tour and then I thought, Wouldn't lamb shank soup be nice?
Here's my attempt:
Lamb Shank Soup (For 2)
1 onion
1 carrot
1 stalk celery
1 fennel
2 potatoes
1 chorizo sausage
2 lambshanks
peppercorns
bay leaf
1/2 lemon
1 cup white wine
handful flat-leaf parsley
1. Divide all the vegetables in half.
I use the first half to flavour the soup and the second half I add in after the soup is strained. I did this because the lamb cooks for a long time and the veges become mushy but I like them crunchy so the ones I eat I add in just before serving.
2. Brown all vegetables and lamb shanks. Deglaze pan with white wine and reduce till almost nothing.
3. Add water or stock if you have any. Throw in some peppercorns and 2 bay leaves. Cover and simmer for 3-4 hours on the lowest heat possible.
4. Just before serving strain soup and add fresh veges and chorizo. Cook till desired crunchiness. Squeeze a smidget of lemon, top with parsley and serve with warm sour dough.
YUM.
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