FBD

Australian Lamb Shank Pie

OtherLambAdvanced150 minBy Northstar

Ingredients

Servings
4
  • 4 piece lamb shanks, chopped in half
  • 1 piece large carrot, roughly chopped
  • 1 piece parsnip, roughly chopped
  • 2 piece tomatoes, roughly chopped
  • 6 oz veal or chicken stock
  • 2 tbsp tomato paste
  • 1 piece lemon, juice and grated rind
  • 1 pinch sugar
  • 2 tbsp fresh parsley
  • 2 tbsp chopped garlic
  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 1 piece onion, roughly chopped
  • 1 stalks celery, roughly chopped
  • 1 cup red wine
  • 2 tbsp fresh basil
  • 2 cup mashed potatoes
  • 0 seasoned flour for dusting

Instructions

  1. 1

    Dust the shanks in seasoned flour and brown them in butter and oil in a heavy skillet. Put the cooked shanks in a saucepan, cover with water, wine, and tomato paste and cook gently for about 90 minutes until meat starts to soften.

  2. 2

    Meanwhile, sauté the vegetables (roughly chopped) with the garlic in the same frying pan. After a couple of minutes add the tomatoes, lemon juice and rind. Cook gently for another few minutes.

  3. 3

    Transfer partly cooked lamb shanks into a casserole dish. Skim off any fat. Add the cooked vegetables, mix lightly, add the fresh herbs, and spoon mashed potatoes on top.

  4. 4

    Finish cooking in a preheated 375°F oven for about 30 minutes. Serve piping hot with crusty bread.