Lamb shank Pie Ingredients Lamb shank sauce Lamb shanks; this time i purchased lamb shank meat without the bone 1 brown onion, finely chopped 2-3 bay leaves 1 cinnamon stick Salt / pepper (to taste) 500ml beef stock 1 bottle of tomato cooking sauce; Passata 700g 1 can crushed tomatoes Vegetables 10 Mushrooms, cut in fours Broccoli 2 Carrots, chopped 2 Zucchinis, chopped 4 white potatoes (pie topping) In a large pot, add enough olive oil to cover pot base Allow oil to heat, add chopped onion and saute until golden brown Add lamb shanks and seal on both sides Add bottled tomato sauce, beef stock can of crushed tomatoes Add all spices Simmer sauce on low heat for 90 minutes (allow to reduce). The longer you allow the sauce to cook the better the flavour. A nice orange colour sauce is a good indicator. Last step is to add all the chopped vegetables and cook until slightly crunchy. * You don't want to overcook broccoli and carrots In a seperate pot, boil potatoes on stovetop Once cooked, drain and rinse potatoes and return to pot Add 1 tbs of butter and mash potatoes Putting it all together In a ramekin add lamb shank sauce (to fill 3/4 of ramekin) Top with potatoes mash to fill ramekins Place in oven grill until the mash turns golden brown Enjoy!
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