Ingredients (serves 4 people)

Lambshanks in Rhubarb BBQ
4 lambshanks
300 g rhubarb
1 onion
40 ml Apple cider vinegar
40 ml Soy sauce or tamari
150 g Brown sugar
2 cloves garlic
1 star anis
1 tsp dried chilis
1 tsp Coriander seeds
1 tsp red peppercorns

Celeriac & Barley Stew
1 piece Celeriac
4 pieces Shallot
150 ml White wine
2 garlic cloves
400 ml Heavy cream
100 g butter
100 g Pearl barley

Rhubarb & Celery Salad
100 g Rhubarb
100 g Celery
40 ml Olive oil
20 ml Lemon juice
Salt

Method

Lambshanks in Rhubarb BBQ
Season the lamb with s but if olive oil & sea salt. Roasted the lamb shanks in the oven at 200°C for about 15 minutes. Toast all the spiced in a dry pan and blend them. Into a pot start cooking the chopped rhubarb and spices together with finely diced onion and garlic. Add to the pan apple cider vinegar, brown sugar and soy sauce. Reduce until thick. Add lamb shanks and water to coats the lamb shanks. Bring to slow boil, transfer into and oven tray and bake for approx 2 hours on 150°C or until the lamb is cooked. Sieve the stock and reduce in a pot until thick and then add the lamb shanks back in.

Celeriac & Barley Stew
Bake the celeriac whole for 80 minutes on 180°C or until cooked trough. Let it cool down somit can be peeled and ripped into small pieces. Boil the pearl barley in salted water until tender. In the pan add chopped shallot and chopped garlic with a bit of oil to soften. Add white wine and reduced until thick syrup. Then add cream and reduce by half. Into that add the cooked celeriac pieces and cooked barley.

Rhubarb & Celery Salad
Slice the rhubarb and celery as think as possible on mandolin. Toss together in a bowl with olive oil, lemon juice and salt.