Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Lamb shank pie
Serves 6-8 Starters and mains
Ingredients
- 35g plain flour
- 8 x 300g lamb shanks, trimmed of excess fat
- 2tbsp sunflower oil
- 2 brown onions, quartered
- 2 carrots, cut into 2cm thick rounds
- 3 sticks celery, diced
- 8 large garlic cloves, peeled
- 750ml bottle good-quality red wine
- 6 sprigs rosemary, leaves stripped
- 750ml beef stock
- 1tbsp tomato purée
- 2tbsp Worcestershire sauce
- 1tbsp Dijon mustard
- finely grated zest of 1 large lemon
- 1 sheet good-quality puff-pastry
- 1 egg yolk mixed with a little milk
Method
Preheat the oven to 150°C/300°F fan/Gas 2. Place the flour on a large plate, add the shanks and toss to coat.
Heat the oil in a large flameproof casserole over medium–high heat. In batches, brown the shanks evenly on all sides, then remove and drain on kitchen paper. Arrange the onion, carrot, celery and garlic in the casserole. Place the lamb shanks on top, pour over three-quarters of the red wine (reserving the rest to drink) and scatter over the rosemary and thyme leaves.
Place the beef stock, tomato purée, Worcestershire sauce and mustard in a large bowl or jug, whisk together and season. Pour this mixture over the shanks, then add the lemon zest. Place the lid on the casserole and bake in the oven for 4–5 hours or until the lamb is very tender.
Remove the casserole from the oven. Transfer the lamb shanks to a large bowl and set aside until cool enough to handle. Strip the meat from the bones – it should come away easily – and transfer to a clean bowl. reserve six or seven of the bones, rinse them under cold water and set aside.
Transfer the meat to a 3-litre pie dish and spoon in the cooked vegetables from the casserole using a slotted spoon. Mix well and check for seasoning.
Spoon off any excess fat from the liquid in the casserole, then place over medium–high heat. Bring to a boil, then reduce the heat to medium and simmer for 25–30 minutes or until the sauce has reduced by almost two-thirds and is thick and glossy.
Preheat the oven to 200°C/400°F/Gas 6. Pour the sauce over the ingredients in the pie dish. Carefully lay the pastry sheet on top and pinch to seal the edges. using a small sharp knife, pierce six or seven holes in the pastry and insert the cleaned shank bones. Brush the pastry with the egg wash.
Bake for 35–40 minutes or until the pastry is puffed and golden brown. Serve piping hot.
Advertisement