Recipe

Lamb Shank And Parsnip Pie Recipe

	Bigkiwi / All my dishes 4 weeks ago The individual pastry pie filled with meat is a New Zealand outdoor eating tradition and is to rugby and horse racing what ‘Tailgate food’ is to NFL and NASCAR. This variation on a theme moves the humble pie from the tailgate to the dinner table Prep:10m Cook:180m Servings:8	Bigkiwi
	familycomfortfood

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Ingredients

flour

1/2 teaspoon ground cumin

salt and freshly ground pepper

8 lamb shanks

olive oil

1/2 cup red wine

1 tablespoon balsamic vinegar

1 tablespoon tomato paste

3 cups beef stock

1/2 preserved lemon

3 parsnips, peeled and sliced

butter

finely chopped parsley

1 egg yolk

2 1/2 tablespoons cream

2 cups fresh breadcrumbs, toasted

Directions

Preheat oven to 170 C. Combine flour, cumin and salt and peper to taste. Dust shanks with flour. Heat a little oil in a heavy based frypan and brown shanks in batches. Deglaze pan with wine and vinegar.

Arrange shanks in a casserole dish and pour over wine, vinegar, tomato paste and stock. Discard flesh from lemon and finely chop rind, add to casserole. Cover tightly and cook for 2 1/2 hours, until meat is falling off the bone.

Cook parsnips in salted simmering water until tender, drain well and mash with a little butter, parsely, egg yolk and cream.

Remove shanks from liquid and pull meat off the bone. Skim fat off liquid,season to taste and reduce to desired consistency. (thicken if you like).

Place meat and sauce in a greased pie dish, cover with parsnip and top with breadcrumbs. Bake at 180 C for 35 minutes until crust is golden and filling hot.

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