Frank's Recipes! Lamb Shank Pie

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Lamb Shank Pie

4-6 Lamb shanks (chopped in half)
1 large carrot
1 parsnip
2 tomatoes
200ml veal/chicken stock
2 tbs tomato paste
juice and grated rind of 1 lemon
pinch of sugar
2 tbs parsley
2 tbs chopped garlic
1 tbs butter
1 tbs vegetable oil seasoned flour (for dusting)
1 onion
1 stick of celery
300ml red wine
2 tbs basil
2 cups mashed potato

Here's another delicious recipe from Peter McAuliffe from N.S.W. Australia.

Dust the shanks in flour and brown them in butter and oiling a heavy skillet or fry pan. Put the cooked shanks in a saucepan, cover with water, wine and tomato paste and cook ever so gently for about 90min or until meat starts to soften(you may have to add a little more water or wine.)

In the meantime, sauté the vegetables (ROUGHLY CHOPPED) with the garlic in the same frying pan; you may have to add a little more oil. After a couple of minutes add the tomatoes (roughly chopped), lemon juice and rind. Cook gently for another few minutes.

Transfer partly cooked lamb shanks into a casserole dish. Skim off any fat formed during cooking. 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 min.

Serve piping hot with crusty bread and a glass of good wine.