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Saturday, August 31

Braised lamb shank pie

Puff pastry
Egg, beaten
Flour, all purpose
½ cup
Lamb shanks
Olive oil
2 tablespoons
Onions, red, quartered
Garlic, peeled
8 cloves
Wine, red
1 bottle
Beef stock
1 ¼ cups
Rosemary, finely chopped
2 tablespoons
Red currant jelly
3 tablespoons

Pepper, freshly ground

  1. Season the flour with a good pinch of salt and plenty of pepper. 
  2. Dust the shanks in the seasoned flour. 
  3. Heat the oil in a large saucepan, and brown the shanks all over. 
  4. Add any remaining flour, onions, garlic, and stir well. 
  5. Pour in the wine, stock, rosemary, jelly, and a grinding of pepper. 
  6. Bring to a boil, cover, and then reduce to a very gentle simmer, and braise for 2 hours, until the meat falls off the bone, and the sauce is rich and thickened. 
  7. Remove the bones from the pan, reserving three of them, and flake the meat into small pieces. 
  8. Preheat the oven to 400°F. 
  9. Ladle lamb filling into an 8-cup casserole dish. 
  10. Roll out the pastry to about 1/8-inch thick and about 1 inch larger than the dish. 
  11. Trim ¾-inch strip from the pastry. 
  12. Brush the rim of the dish with water, and place the pastry strip around the rim, pressing it down. 
  13. Place the reserved lamb bones in the pie filling at intervals along the length of the dish.
    These acts as pie funnels, which release steam and helps support the pastry. 
  14. Cut three slits into the pastry top at matching intervals as the lamb bones. 
  15. Place the pastry over the top, can carefully side it over the bones. 
  16. Press down the edges of the pastry to seal. 
  17. Trim off any excess pastry, and crimp the edges with a fork or between your thumb and forefinger. 
  18. Brush with the egg, and bake for 30 to 35 minutes, until the pastry is crisp and golden. 
Adapted recipe from Pie by Angela Boggiano.

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