Recipe
Lamb
shank
pie
Ingredients
- Macphie Plant-based Demi Glace
- Macphie Plant-based Glaze or GlenGlaze®
- 350ml
- Lamb shanks
- Carrots
- Onions
- Celery
- Bay leaf
- Rosemary
- Garlic
- Sourdough pastry
- Red wine
- Boeson Trennwax® ‘Spray Extra’
Method:
Heat a large pan until hot, add the lamb and fry until browned on each side. Pop into a large casserole pan.
Fry the carrots, celery, onions and herbs in the pan for a couple of minutes before adding the Macphie Plant-based Demi Glace, water and wine then bring to the boil.
Pour liquid over the lamb shanks and then place the dish in the oven at 150°C for 2 ½ hours.
Remove the bones and set aside.
Allow mixture to cool and then refrigerate.
Use Boeson Trennwax® ‘Spray Extra’ to spray your tins then line them with your pastry.
Spoon in your cooled lamb mixture into the pastry and then add the pastry lid and ensure a tight seal around the edge.
Place the bones through hole in lid.
Glaze using Macphie Plant-based Glaze or GlenGlaze®.
Bake at 190°C for 30 minutes.
