Family Lamb Shank and Rosemary Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp olive oil
6 lamb shanks
1 brown onion, cut into wedges
2 carrots, peeled, coarsely chopped
2 celery sticks, coarsely chopped
2 garlic cloves, crushed
300ml bottle dark ale
6 cups (1.25L) chicken stock
2 rosemary stems
1 dried bay leaf
1 1/2 tbsp cornflour
2 tbsp water
1 cup (150g) frozen peas
1 sheet puff pastry
1 egg, lightly whisked
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Directions: |
Directions:Heat oil in a large flameproof casserole dish over high heat. Add half the lamb, cook, turning occasionally, for 5 minutes or until brown all over. Transfer to a bowl. Repeat with the remaining lamb.
Add onion, carrot celery and garlic to pan. Cook, stirring for 5 minutes or until onion softens. Return the lamb and pour over the ale and stock. Add the rosemary and bay leaf. Bring to the boil. Reduce heat to low and cook, covered, turning occasionally, for 1 1/2 - 2 hours or until meat is falling off the bone. Remove the lamb shanks from the pan and set aside to cool slightly. Coarsely shred meat into pieces.
Tip fat and half the liquid from the casserole dish and return to a simmer over medium heat. Combine the corn flour and water, add to the casserole dish and cook until thickened. Add the shredded lamb and frozen peas and stir to combine. Season to taste.
Preheat oven to 200ºC. Spoon lamb mixture into an 8 cup (2L) round ovenproof dish. Lightly brush the edge with a little egg. Place pastry sheet over the top and press edge to seal. Score pastry crossways to make diamond shapes.
Bake 30 min or until golden brown and heated through. |
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Personal
Notes: |
Personal
Notes: If time permits and for shanks with a high fat content, after shredding the meat, strain the vegetables and place the liquid in fridge until it sets and the fat layer can be removed.
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