Page 5 - WCG Spring Newsletter 2023

5 WILLIAM CAPE NEWS, SPRING 2023
Lamb Shank Pie
INGREDIENTS
• 1kg boneless lamb shank meat,
trimmed & cut into 1-2cm dice
• 1 small carrot, peeled & finely diced 2. Grind in black or white pepper and add in a splash of olive oil.
• 5 x golden shallots, peeled & finely
diced
• ½ a celery stick, finely diced
• ½ leek, finely diced
• 1 tbsp tomato paste
• 1 tbsp freshly chopped rosemary
leaves (dried is ok)
• 2 tsp dried mint
• 1 tsp mixed spice
• 1 tsp ground cumin
• 1 tbsp garlic, minced
• ¼ cup dry sherry or white wine
• 2 tbsp besan/chickpea flour
• 1 tsp mint jelly
• 1 cup chicken or beef stock
• Salt + pepper to taste.
• Olive oil
This recipe makes approx. 10 -12
individual pastry pies or one
large casserole dish topped with
mash would happily feed 6 – 8
adults. Serve with your favourite
accompaniments. Chips are
always a winner! Enjoy!
What’s Cooking
With Ashley, Group Executive Chef
METHOD
1. Add the lamb, herbs and spices to a large bowl.
3. Mix thoroughly. Cover and set aside.
4. Place a saucepan over medium heat and add a small amount of
oil to coat the pan.
5. Add in the lamb piece by piece, and sear evenly on all sides (do
this in batches if necessary).
6. Set the seared lamb aside and return the pan to the heat with oil.
7. Add in the vegetables with a pinch of salt and stir well.
8. Sweat with little to no colour until they soften (6-7 minutes)
stirring regularly.
9. Add in the flour, garlic and tomato paste; stir well to incorporate,
being careful not to burn.
10. After 2 minutes, add the sherry/wine; bring to the boil and add
the mint jelly.
11. Simmer for 5 minutes to reduce the liquid to a syrup.
12. Add the stock and the lamb including the juices, to the pan;
return to a simmer. If the mix is too thick, add a little water.
13. Pour the mix into a casserole dish and cover with baking paper
and a lid/cover. Bake at 160°C for 1 hour.
14. Remove from oven. Allow to sit for approx. 5 minutes; skim off
any excess oil with a ladle or spoon. Season with salt and pepper.
15. Transfer the mix to a container and refrigerate for at least 1 hour
to allow the mix to set.
16. When ready, distribute the pie mix into the individual molds, pie
cases or baking dish you have selected to use. Cook on low
(150°C) for approx. 1-1.25 hours, increasing the heat at the end
to brown the top. For pastry, 40-45 minutes at 170°C usually
gives a lovely consistent browning of the pastry.