Lamb shank and parsnip pie
Lamb shanks needn't stop in the casserole dish. You can take them one step further and transform them into a delicious pie.
|2 stalks||Celery, sliced|
|¼ cup||Olive oil|
|1||Salt & freshly ground pepper, to season|
|2||Parsnips, sliced into 4cm long sticks|
|1 Tbsp||Cornflour, if needed|
|2 cups||Beef stock|
|2 sheets||Savoury shortcrust pastry, (350g)|
|⅓ cup||Parsley, chopped|
|2 cups||Breadcrumbs, fresh|
|1 clove||Garlic, finely chopped|
|1 Tbsp||Lemon, rind|
- Dust shanks with flour seasoned with salt and pepper.
- Heat a little oil in a frying pan and brown shanks in batches. Transfer to a casserole dish.
- Wipe out pan if necessary and add a little extra oil, gently cook onions, celery and parsnips until onion is tender.
- Add vegetables to the casserole and pour over beef stock and water.
- Cover tightly and then cook for 2 to 2 1/2 hours until meat is falling off the bone.
- Check consistency of liquid and, if necessary, thicken with 1 tablespoon cornflour mixed to a paste with a little cooled cooking liquid.
- Allow to cook a further 10 minutes. Set aside to cool. Remove meat from bones, flaking it with a fork and then refrigerate until completely cold.
- Preheat oven to 200 degC. Line a 20 x 30cm baking dish with pastry. Remove any solidified fat from the top of the shanks, then spoon them into the pastry case.
- Mix the breadcrumbs, parsley, garlic and lemon together, then toss in a frying pan with oil until the crumbs are lightly golden. Spoon crumbs over the meat.
- Bake for 30 minutes until meat is bubbling and pastry is golden (loosely cover the dish if crumbs start to colour too much).