Australia − Lamb Shank Pie

Instructions

1. 1

   juice and grated rind of 1 lemon pinch of sugar 2 tablespoons parsley 2 tablespoons chopped garlic 1 tablespoons butter 1 tablespoon vegetable oil seasoned flour(for dusting) 1 onion 1 stick of celery 1 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.

2. 2

   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.

3. 3

   After a couple of minutes add the tomatoes (roughly chopped), lemon juice and rind.

4. 4

   Cook gently for another few minutes.

5. 5

   Transfer partly cooked lamb shanks into a casserole dish.

6. 6

   Skim off any fat formed during cooking.

7. 7

   Add the cooked vegetables, mix lightly, add the fresh herbs, spoon mashed potatoes on top and finish cooking in a pre heated 190 degree oven for about 30 minutes.

8. 8

   Serve piping hot with crusty bread.