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Australia − Lamb Shank Pie
4−6 Lamb shanks (chopped in half)
1
1
2
6
2
large carrot
parsnip
tomatoes
oz. veal/chicken stock
tablespoons tomato paste
juice and grated rind of 1 lemon
pinch of sugar
2
2
1
1
tablespoons parsley
tablespoons chopped garlic
tablespoons butter
tablespoon vegetable oil
seasoned flour(for dusting)
1
1
1
2
2
onion
stick of celery
cup red wine
tablespoons basil
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.
Australia − Lamb Shank Pie
3
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