Ep 20 Sheri and Emilie: Deconstructed Lamb Shank & Sherry Pie
Prep: 1 hour 30 mins (+resting)
Cook: 2 hours 30 mins
- 1 large parsnip, thinly sliced
- Vegetable oil, for deep frying
- Steamed peas, to serve
- 1 tbs olive oil
- 4 lamb shanks
- Plain flour, for dusting
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 80ml red wine
- 1 litre chicken stock
- ½ bunch rosemary sprigs
- 60ml dry sherry
- 250g plain flour
- 1 tsp salt
- 250g cold butter, chopped
- 150ml cold water
- 1 bunch mint, leaves picked
- 2 tbs olive oil
Potato and Sweet Potato Puree
- 500g potatoes, peeled
- 500g sweet potatoes, peeled
- 25g butter, chopped
- 80ml milk
- Preheat oven to 180C.
- To braise lamb, heat oil in heavy-based casserole dish (just big enough to snugly fit lamb) over medium-high heat. Dust lamb in flour. Cook, turning, until browned all over. Set aside.
- Add onion and garlic to same dish. Cook until soft. Stir in wine. Simmer until almost evaporated. Stir in stock and herbs. Season. Return lamb to dish. Transfer to oven.
- Cook for about 2 ½ hours or until lamb is very tender.
- Remove from oven and remove lamb shanks from sauce. Remove rosemary stalks. Place dish over a medium heat. Add sherry. Simmer until thickened and reduced. Season.
- To make pastry, sift flour and salt into a bowl. Coarsely rub butter into mixture, so that you can still see bits of butter. Mix in two thirds of the water to form a firm, rough dough, adding extra water as needed. Cover in plastic wrap and refrigerate for 20 minutes.
- Knead dough gently and form into a smooth rectangle. Roll dough in one direction only, until 3 times the width (about 20 x 50cm). Keep edges straight and even.
- Fold the top third down to the centre then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with glad wrap and chill for at least 20 minutes before rolling out to use.
- Meanwhile, to make mint oil, cook mint leaves in a saucepan of boiling water for 30 seconds. Drain. Process with oil to form a puree. Season.
- Roll pastry out until 2mm thick. Cut into 10cm rounds. Place on an oven tray lined with baking paper.
- Bake for about 15 minutes or until golden and crisp.
- To make potato puree, place potatoes and sweet potatoes in separate saucepans of cold salted water. Bring to a gentle boil. Boil until tender. Drain and allow steam to evaporate.
- Return potatoes and sweet potatoes to saucepan and mash over lowest heat until smooth, combined and water has evaporated. Add butter and beat with a wooden spoon to combine. Add milk. Stir to combined. Season.
- Deep fry parsnip slices until golden and crisp. Drain on absorbent paper. Season.
- Serve lamb, pastry tops, puree, parsnips and peas with mint oil and sauce.
- This wonderful braised lamb can be cooked up to two days in advance.
- Make a double batch of the lamb and freeze half for a later date. It would also be good served with pasta and a green salad or rice and steamed greens.
- You could use red wine instead of sherry if preferred.