Lamb Shank Pie ingredients:
4−6 Lamb shanks (chopped in half),
1 large carrot,
1 parsnip,
2 tomatoes,
6 oz. veal/chicken stock,
2 tablespoons tomato paste,
juice and grated rind of 1 lemon,
pinch of sugar,
2 tablespoons parsley,
2 tablespoons chopped garlic,
1 tablespoons butter,
1 tablespoon vegetable oil,
seasoned flour (for dusting),
1 onion,
1 stick of celery,
1 cup red wine,
2 tablespoons basil,
2 cups mashed potatoes.
Dust the shanks in flour and brown them in butter and oil in a heavy skillet or fry pan. Put the cooked shanks in a saucepan, cover with water, wine, and tomato paste and cook ever so gently for about 90 min or until meat starts to soften (you may have to add a little more water or wine.)
In the meantime, saute the vegetables (roughly chopped) with the garlic in the same frying pan; you may have to add a little more oil. After a couple of minutes add the tomatoes (roughly chopped), lemon juice and rind. Cook gently for another few minutes.
Transfer partly cooked lamb shanks into a casserole dish. Skim off any fat formed during cooking. Add the cooked vegetables, mix lightly, add the fresh herbs, spoon mashed potatoes on top and finish cooking in a pre heated 190 degree oven for about 30 minutes. Serve piping hot with crusty bread.
source E−Cookbooks Sampler
