Lamb Shank and Parsnip Pie RecipeOrigin: New Zealand Period: Modern |
Ingredients
50g flour 
Lamb Shank and Parsnip Pie Preparation:Method:Combine the flour and cumin then season with salt and pepper. Dust the lamb shanks with the flour then heat 3 tbsp oil in a heavy-based frying pan and brown the shanks on all sides. Deglaze the pan with the wine and vinegar then arrange the shanks in a casserole dish and pour over the wine and vinegar mix, along with the tomato paste and beef sock. Discard the flesh from the preserved lemon and finely-chop the rind, adding this to the casserole. Cover and place in an oven pre-heated to 170°C, cooking for 2½ hours. Meanwhile cook the parsnips in lightly-salted water for about 20 minutes, or until done. Drain the parsnips then mash with a knob of butter, the parsley, egg yolk and cream. Remove the lamb shanks from the casserole and pull the meat from the bone. Skim the fat off the remaining broth and place on the hob. Heat to thicken as much as you like (ad roux if desired). Place the meat and the stock in the bottom of a greased pie dish, cover with the parsnip mash and top with the breadcrumbs. Bake in an oven pre-heated to 180°C for 35 minutes and serve. |
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