Serves 4 – 6 people
Preheat the oven to 200C. Heat the oil in a frying pan, season and brown the lamb shanks on all sides, remove from pan and place upright in a casserole dish. Fry the onions gently for 5 minutes and add to the lamb shanks. Wash and remove thyme and rosemary leaves from the stem, chop and add to the casserole dish with the bay leaves, garlic, tomato puree & stock, ensuring that the lamb shanks are covered in liquid.
Cover with parchment paper and foil and place in oven, reducing the oven temperature to 160C. Bake for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
Once cooked, remove the shanks, bay leaves and carrots from the casserole dish and set aside, allowing them to cool a little. Skim and discard any lamb fat that has settled on top of the cooking liquor, place the casserole dish onto the stove and reduce the remaining liquor by half. Add the Worcestershire sauce to taste (thicken with cornflour mixed with 1 tbspoon cold water if necessary). The sauce should be thick enough to coat the back of a spoon.
Carefully remove the meat from the shanks, breaking them into large pieces. keep 1 of the bones aside to decorate the pie. dice the carrots into 1 cm pieces, add the lamb and carrots back into the lamb sauce & gently coat the meat. place the meat into a pie dish, keeping back any excess liquid allow to cool slightly, then place the lamb bone into the centre, standing upright.
Preheat the oven to 175C. To make the mash, ¼ the potatoes, and place in a pot of salted water, gently bring to the boil and simmer until just soft. Drain and allow to air dry for 2-3 minutes, place back in the pot, add the butter & allow to melt over the potatoes, gently mash until all lumps have vanished, add the cream & season with salt & white pepper. add more butter if necessary.
Carefully top the meat with the mash and smooth. Bake your pie in the oven for 30 to 40 minutes or until browned and meat is hot.
3 lamb shanks (approx. 350g each)
50 ml rapeseed oil
1 large onion, small diced
3 large carrots, peeled
2 bay leaves
2 sprigs thyme
2 sprigs rosemary
4 cloves garlic, sliced
1 tablespoon tomato puree
800 ml lamb stock (or chicken if no lamb available)
1 – 2 tablespoon Worcestershire sauce
1-2 teaspoon corn flour (if required)
1 kg maris piper potatoes peeled
100g salted butter
50 – 100 ml double cream