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Thor’s Hammer with Duck Fat Potatoes
Thor’s Hammer with Duck Fat Potatoes – Recipe

This impressive centrepiece dish has the real wow factor. Cooked low and slow, the beef shanks are transformed into fork tender, melt-in-your-mouth bites, even despite the tough name of the dish!

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Ingredients per serve

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What you need

  • Bone-in beef shanks, frenched (Thor’s Hammer) 3.0 kg
  • Vegetable oil 60.0 ml
  • Brown onions, diced 2.0 x
  • Celery stalks, diced 2.0 x
  • Carrots, diced 2.0 x
  • Garlic cloves, finely chopped 4.0 x
  • Smoked paprika 10.0 g
  • Tomato paste 80.0 g
  • Red wine 500.0 ml
  • Liquid smoke 40.0 ml
  • Worcestershire sauce 20.0 ml
  • KNORR Beef Booster Gluten Free 2.4kg 20.0 g
  • Fresh rosemary sprigs 1.0 bunch
  • Chat potatoes, halved 3.0 kg
  • Duck fat 300.0 g
  • KNORR Rich Brown Gravy Gluten Free 2kg 100.0 g
  • Rainbow baby carrots, peeled and roasted, to serve 4.0 bunch
  • Rainbow chard, trimmed and blanched, to serve 2.0 bunch

This impressive centrepiece dish has the real wow factor. Cooked low and slow, the beef shanks are transformed into fork tender, melt-in-your-mouth bites, even despite the tough name of the dish!

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Thor’s Hammer

    • Bring meat to room temperature, season well with salt and pepper.
    • Heat half of the oil in a heavy-based pan over high heat and cook the beef, turning occasionally until all sides are brown. Remove from pan and set aside.
    • Heat remaining oil over medium heat in the same pan, add the onion, celery and carrots. Cook for around 5 minutes, stirring occasionally, until soft and golden.
    • Add the garlic, paprika and tomato paste, cook, stirring until vegetables are coated, for about 2 minutes.
    • Add the red wine, bring to a boil, then reduce the heat to a simmer for about 5 minutes, scraping up any brown bits from the bottom of the pan. Cook until raw alcohol smell is mostly cooked off and liquid has reduced by half.
    • Add liquid smoke, Worcestershire sauce, KNORR Beef Booster and warm water (1 L per 10 serves). Stir while simmering for a few minutes.
    • Stir in the rosemary sprigs, reserving 3 sprigs for garnish.
    • Carefully pour the mix into a half gastronorm, place the Thor’s hammer on top, then cover tightly with foil.
    • Cook at 150°C for 4½–5 hours or until the shank is tender. Remove from oven.
    • Remove the Thor’s hammer and keep warm. Reserve the cooking liquid and save for another use.

  3. Potatoes

    • Meanwhile, par boil the potatoes in a large pot of salted boiling water for around 10 minutes. Drain potatoes well, shake excess water out of the pot and return potatoes to empty hot pot and stand for 5 minutes to steam out excess water. Cover pot with lid and shake to rough up the potatoes surface.
    • Pour the duck fat into a large roasting pan and heat in oven at 220°C fan-forced for 5 minutes or until melted and very hot. Carefully remove from oven and transfer potatoes into the hot duck fat, turning to coat.
    • Roast for 20 minutes, turn potatoes and roast for a further 10–15 minutes or until golden and crunchy. Remove, set aside to keep warm.

  4. Gravy

    • In a large saucepan, heat water (1 L per 10 serves) and whisk in the KNORR Rich Brown Gravy. Bring to the boil, reduce to a simmer and continue to cook and whisk occasionally, until incorporated and thick, for around 5 minutes

  5. To Assemble and Serve

    • Serve the Thor’s hammer on a bed of roasted potatoes, drizzle with the prepared gravy and sprinkle with reserved rosemary. Serve with sides of baby carrots and rainbow chard.
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