Australia — Lamb Shank Pie

Australia — Lamb Shank Pie

Lamb shanks (chopped in half) I large carrot

I parsnip

2 tomatoes

6 oz. veal/chicken stock

2 tablespoons tomato paste juice and grated rind of I lemon pinch of sugar

2 tablespoons parsley

2 tablespoons chopped garlic

I tablespoons butter

I tablespoon vegetable oil seasoned flour(for dusting) I onion

I stick of celery

I cup red wine

2 tablespoons basil

2 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 I90 degree oven for about

30 minutes. Serve piping hot with crusty bread