Ingredients
- 2 each Lamb Shank
- 5 g Salt
- 5 g Black Pepper (ground)
- 137 g White Wings Plain Flour (White Wings Flour Plain 5 kg)
- 12 g Brown Onion (brunoise)
- 12 g Carrot (brunoise)
- 12 g Celery (brunoise)
- 2 each Garlic (minced)
- 12 g Tomato Paste
- 125 mL Red Wine
- 750 mL Beef Stock
- 10 each Thyme Stalks
- 2 each Dried Bay Leaves
- 5 g Black Peppercorns
- 37 g Meadow Lea Original Spread (Meadow Lea Original Spread 500g)
- 100 mL Simply Vegetable Oil (Simply Vegetable Oil 20 Litre)
- 5 each Pampas Puff Pastry (Pampas 10 Puff Pastry Sheets 6 x 1.6kg)
- 2 g Snow Pea Tendrils
- 7 each Potatoes
- 5 g Salt
- 5 g Black Pepper (ground)
- 75 g Meadow Lea Original Spread (Meadow Lea Original Spread 500g)
- 62 mL Full Cream Milk
- 2 each Brown Onion (brunoise)
- 25 mL Oil
- 625 mL Vegetable stock
- 2 g Salt
- 2 g Black pepper (ground)
- 12 g Spread
- 5 g Mint leaves
Method
Lamb Shank Filling and Jus:
Step One
Season the lamb shank with salt and pepper, then coat in flour.
Step Two
Sear the lamb in a medium-high heat roasting pot coated with oil until brown on all sides. Once browned, set aside on a tray.
Step Three
Using the same pan, cook the onion, carrot, celery, and garlic. Add more oil if needed and cook until browned. Add tomato paste and cook for 1-2 minutes.
Step Four
Return the lamb shank to the pan and deglaze with red wine. Cover with beef stock. Add thyme, bay leaf, and black peppercorns.
Step Five
Cover with a lid and cook for 3-4 hours at 150°C or until the meat is tender. Once tender, remove the shank and let cool. Shred the meat into large pieces.
Step Six
In a separate pot, create a roux by cooking flour and spread until a brown roux forms.
Step Seven
Slowly add the hot sauce/vegetable mix back into the roux and stir in the shredded lamb. Keep some sauce aside for serving.
Step Eight
Season with chopped herbs, salt, and pepper. Place in the fridge to cool.
Mash:
Step One
Peel and cut the potatoes into large cubes. Place in a pot covered with cold water and bring to a boil.
Step Two
Once boiling, reduce heat slightly but continue cooking on high until potatoes are tender.
Step Three
Strain the potatoes, discard the water, and pass them through a drum sieve into a bowl.
Step Four
While the potatoes are hot, fold through Meadow Lea Original Spread and season with salt and pepper to taste.
Pie Assembly:
Step One
Line a pie tin with Pampas puff pastry. Add the lamb shank mix and top with another layer of Pampas puff pastry.
Step Two
Use egg wash to join the edges and glaze the top.
Step Three
Bake in the oven at 180°C for approximately 45 minutes or until golden.
Smashed Peas:
Step One
Cook the diced brown onion in oil in a pot until lightly golden. Add vegetable stock and bring to a boil.
Step Two
Add frozen peas and cook for 10-20 seconds. Transfer the pot to ice-cold water to cool the mix.
Step Three
Strain the peas and place them in a blender. Slowly add small amounts of stock until the desired consistency is reached.
Step Four
Season with salt, pepper, and spread. Once mixed, transfer to a bowl and stir in finely chopped mint.
Serve with jus in a pouring jug.