Lamb Shank Pie
Information
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CategoryEuropean, Main CoursesSpecialtyEveryday Menu, Christmas, Holidays, Thanksgiving,TagsHow to cook lamb shank pie, European Food Cooking Recipes, How to make PieInfoPreparation Time : 30 minutesCooking Time : 30 minutes Serves : 4 |
DescriptionThis dish is based on a pretty rock-solid British way of braising lamb shanks, but put them in a baking dish covered with puff pastry. This makes a real change and is delicious, as stewed meat and pastry go so well together. |
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Preparation
Ingredientsfor the sauce
2 tablespoons tomato puree
3/4 of a bottle of red wine
1 tablespoon flour, plus 2 heaped teaspoons olive oil 4 lamb shanks, preferably free-range or organic, French-trimmed
sea salt and freshly ground black pepper
3 carrots, peeled and roughly chopped
3 onions, peeled and roughly chopped
1 medium turnip, peeled and roughly chopped 1 leek, washed, trimmed and roughly chopped 4-5 sticks of celery, trimmed and roughly chopped a small bunch of fresh rosemary a small bunch of fresh thyme 1 x 500g pack of puff pastry
flour, for dusting 1 large free-range or organic egg, beaten a splash of milk |
How Tos & Summary
Cooking Steps
To make the sauce, whiz the tomato puree, wine and the tablespoon of flour in a food processor. Heat up a casserole-type pan and add some olive oil. Season the shanks all over with salt and pepper, then put them in the pan and brown them on all sides for a few minutes. Remove them to a plate and carefully discard the hot oil. Add some fresh olive oil to the pan with the chopped carrots, onions, turnip, leek and celery. Cook for 15 minutes on a medium heat until the veg has softened. Add the 2 heaped teaspoons of flour, the wine sauce and the rosemary and thyme. Put the shanks back into the pan and push them down so they are completely covered by the liquid (although it's fine for the bones to stick out). Bring to the boil, put a tight-fitting lid on the pan and simmer for V/2 hours. What you want to achieve is a delicious sauce and meat that is tender but still holding its shape.
While this is ticking away, roll out the pastry on a clean, floured surface to the thickness of a pound coin, then cut it into strips about 3cm/11/2 inches wide. Find yourself a high-sided earthenware dish that the 4 shanks will fit snugly into. When the shanks have been simmering for their hour and a half, take them out of the pan and put them into your dish. At the same time, preheat the oven to 200°C/400°F/gas 6. Taste the sauce and season if it needs it. You want it to be thick and stewy - if it's a bit thin, simmer it with the lid off for a few minutes until you get the right consistency, then pour it over the lamb shanks.
Beat the egg and milk together and brush around the rim of your dish. Lay the strips of puff pastry randomly and erratically over the dish (see the picture opposite), crisscrossing and winding them around the shank bones. You will end up with a whole lid of pastry on the top and, when it's cooked, all the goodness bubbling up through the gaps around the bones. Don't worry if you overlap the strips of pastry a few times -you want to keep it rough - and there's no need to trim the edges neatly. Brush your pastry strips with the egg wash.
Bake the pie in your preheated oven for about 20 minutes until the pastry is nicely golden. Serve in the middle of the table with some boiled or steamed broccoli, carrots and cabbage.
Summary
It's best served as you'd serve any pie - with simple boiled vegetables like carrots, broccoli and beans.AddThis
Chef
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Joined: 18-Sep-2008
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Tips
Cream Cheese is one type of fresh cheese because it's not gone through fermentation process. Cream Cheese Form is solid, soft and white color. This type of cheese commonly used to make cake or dessert. Sold in allumunium paper or plastic bowl. This cheese must be kept in refrigerator. Before shaken, let it in room temperature to become soft. Shake with slow speed to make it soft.
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