I tried this recipe for a dinner party once and it was a huge success, so I thought that it would be a nice alternative to roast leg of lamb this Easter. Taken from Jamie Olivers ‘Cook with Jamie’ it’s really simple to follow and will impress every time.
For the sauce:
2 tablespoons tomato puree
3/4 of a bottle of red wine
1 tablespoon plain flour
2 tablespoons olive oil
4 meaty lamb shanks – french trimmed if possible for visual effect
seasalt and ground black pepper
3 carrots peeled and roughly chopped
3 onions roughly chopped
1 medium turnip roughly chopped
2 leeks washed and roughly chopped
4-5 sticks celery roughly chopped
small bunch fresh rosemary
small bunch of fresh thyme
1 x 500g pack of puff pastry
plain flour, for dusting
1 large free-rage egg, beaten
splash of milk
– serves 4 –
1. Whizz together the tomato puree, wine and tablespoon of flour in a food processor
2. Add olive oil to a very large saucepan and turn to a medium-high heat (you’ll need it big enough to fit the veg and the 4 shanks!)
3. Season the shanks all over with salt and pepper the pop them into the pan and brown off on all sides for a few minutes. When finished, remove from the pan and leave to one side
4. Add to the pan the chopped carrots, onion, turnip, leek and celery and cook for 15 minutes on a medium heat, or until they’re all softened.
5. Add to the pan the 2 teaspoons of flour, the wine sauce and the rosemary and thyme
6. Return the shanks to the pan, and push them right in so that they’re covered by the sauce
7. Bring to the boil, then place a tight fitting lid to the pan and turn down the heat to simmer for 1 and a half hours.
8. Remove the lid and raise to a rapid simmer for a further half an hour or until the liquid has reduced slightly and thickened.
9. Roll out the puff pastry and slice into long thick strips. Pre-heat the oven to 200C/gas 6
10. Transfer the lamb shanks and all of the lovely veg and juices to a deep pie dish and position the shanks so that the bones are sticking upwards.
11. Cover the dish with the pastry, wrapping it around the base of the shank bones and leaving the 4 tops of the bones sticking out.
12. Brush over the pastry with the beaten egg and milk.
13. Place the pie into the middle of the oven and cook for 20 minutes, or until the pastry has turned a lovely glossy golden brown colour.
14. Remove from the oven and serve a shank to each person with lots of lovely boiled new potatoes and some green veg. I like to mix steamed peas, sugar snaps and green beans together.