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Amount | Measure | Name |
---|---|---|
2 | each | Lamb Shank |
5 | g | Salt |
5 | g | Black Pepper (ground) |
137 | g | White Wings Plain Flour |
12 | g | Brown Onion (brunoise) |
12 | g | Carrot (brunoise) |
12 | g | Celery (brunoise) |
2 | each | Garlic (minced) |
12 | g | Tomato Paste |
125 | mL | Red Wine |
750 | mL | Beef Stock |
10 | each | Thyme Stalks |
2 | each | Dried Bay Leaves |
5 | g | Black Peppercorns |
37 | g | Meadow Lea Original Spread |
100 | mL | Simply Vegetable Oil |
5 | each | Pampas Puff Pastry |
2 | g | Snow Pea Tendrils |
7 | each | Potatoes |
5 | g | Salt |
5 | g | Black Pepper (ground) |
75 | g | Meadow Lea Original Spread |
62 | mL | Full Cream Milk |
2 | each | Brown Onion (brunoise) |
25 | mL | Oil |
625 | mL | Vegetable stock |
2 | g | Salt |
2 | g | Black pepper (ground) |
12 | g | Spread |
5 | g | Mint leaves |
Season the lamb shank with salt and pepper, then coat in flour.
Sear the lamb in a medium-high heat roasting pot coated with oil until brown on all sides. Once browned, set aside on a tray.
Using the same pan, cook the onion, carrot, celery, and garlic. Add more oil if needed and cook until browned. Add tomato paste and cook for 1-2 minutes.
Return the lamb shank to the pan and deglaze with red wine. Cover with beef stock. Add thyme, bay leaf, and black peppercorns.
Cover with a lid and cook for 3-4 hours at 150°C or until the meat is tender. Once tender, remove the shank and let cool. Shred the meat into large pieces.
In a separate pot, create a roux by cooking flour and spread until a brown roux forms.
Slowly add the hot sauce/vegetable mix back into the roux and stir in the shredded lamb. Keep some sauce aside for serving.
Season with chopped herbs, salt, and pepper. Place in the fridge to cool.
Peel and cut the potatoes into large cubes. Place in a pot covered with cold water and bring to a boil.
Once boiling, reduce heat slightly but continue cooking on high until potatoes are tender.
Strain the potatoes, discard the water, and pass them through a drum sieve into a bowl.
While the potatoes are hot, fold through Meadow Lea Original Spread and season with salt and pepper to taste.
Line a pie tin with Pampas puff pastry. Add the lamb shank mix and top with another layer of Pampas puff pastry.
Use egg wash to join the edges and glaze the top.
Bake in the oven at 180°C for approximately 45 minutes or until golden.
Cook the diced brown onion in oil in a pot until lightly golden. Add vegetable stock and bring to a boil.
Add frozen peas and cook for 10-20 seconds. Transfer the pot to ice-cold water to cool the mix.
Strain the peas and place them in a blender. Slowly add small amounts of stock until the desired consistency is reached.
Season with salt, pepper, and spread. Once mixed, transfer to a bowl and stir in finely chopped mint.
Serve with jus in a pouring jug.
I believe in striving for excellence in every aspect including as a chef, this saw me work at Tetsuyas were I learnt some amazing skills and techniques. I was then the successful recipient of the Oliver C Shaul Scholarship which allowed me to travel to Europe and work in some amazing establishments. Once returning I have now dedicated my career to education and the training of Australia’s upcoming young Chefs.
Be inspired with recipes created by chefs.
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