sluggish cooked lamb shanks with mash pot pies

Tucked in between Donald Duck Day and German Chocolate Cake Day, sits Herb and Spice Day – on 10 June. In celebration, Cape Herb & Spice teamed up with famend Chef Alex Torrão to develop a deliciously spicy Sluggish Cooked Lamb shanks with Mash Pot Pies recipe. Right here you go!

Sluggish Cooked Lamb shanks with Mash Pot Pies

 

 

Prep time: half-hour 

Cooking time: 3 hours 

Serves: 4

Ingredients

 

Shanks:

1 Tbsp Cape Herb & Spice Louisiana Cajun Rub

1 Tbsp Cape Herb & Spice Peri Peri Rub.

1 Tbsp Cape Herb & Spice Atlantic Salt Sea Grinder

1 Tbsp Cape Herb & Spice Black Peppercorns Grinder 

1 Tbsp Cape Herb & Spice Paprika 

1 Cup Olive Oil

5 Garlic Cloves

4 Lamb Shanks 

1 White Onion (roughly chopped) 

2 Carrots (roughly chopped)

1 Can Tomato Puree or Passata 

2 Sticks Celery (roughly chopped) 

2 Recent Bay Leaves 

2 Sticks Recent Rosemary 

500ml Beef Inventory 

250ml Pink Wine 

 

Potato Pot Pie:

 

4 Massive Potatoes or 6 Medium Potatoes

1 Sheet Puff Pastry (at room temperature)

1 Egg (crushed)

100g Butter 

75ml Cream 

1 Tsp Cape Herb & Spice Atlantic Salt Sea Grinder

1 Tsp Cape Herb & Spice Black Peppercorns Grinder 

1 Tsp Cape Herb & Spice Louisiana Cajun Rub

 

 

Technique 

 

Lamb Shanks:

1. Pre warmth oven to 200℃ (woodfired – or gasoline pizza oven can be used)
2. Generously drizzle the lamb shanks with olive oil. Apply Cape Herb & Spice Paprika. Cape Herb & Spice Louisiana Cajun Rub and Cape Herb & Spice Peri Peri Rub till the shanks are evenly coated. Add some Cape Herb & Spice Atlantic Sea Salt and Cape Herb & Spice Black Peppercorns.
3. Warmth a pan and sear shanks evenly on all sides, roughly 3 minutes per facet. This may be performed over an open fireplace, gasoline, or electrical range. Set the shanks apart in a deep-dish oven tray.
4. Utilizing the identical pan, drizzle slightly extra olive oil and add your white onion, crushed garlic, carrots, celery, and aromatics (bay leaves & rosemary). Prepare dinner till onions and celery are smooth.
5. Pour wine onto the pan and cook dinner off the alcohol, adopted by including the tomato puree. Pour the combination over the shanks, and at last pour over your beef inventory.
6. Cowl with aluminum foil, twice.
7. Put the tray within the oven, cut back the temperature to 160℃ and go away for 3 hours. 
8. After 3 hours, take away from the oven and barely open. Pour juices/sauce by way of a sieve right into a saucepan and cut back by half.
9. Put aside the decreased sauce to serve with the lamb shanks.

 

Mash Pot Pies:

1. Peel potatoes and reduce into quarters.
2. Boil in salty water till smooth or till a knife can penetrate the potatoes simply. 
3. Pressure extra water and add cream & butter. Mash along with potatoes till clean.
4. Add Cape Herb & Spice Atlantic Sea Salt, Cape Herb & Spice Black Peppercorns and Cape Herb & Spice Louisiana Cajun Rub to style if required.
5. Divide mashed potatoes into 4 ramekins.
6. Roll out puff pastry and reduce 4 equal squares barely bigger than the diameter of the ramekins. 
7. Gently cowl the ramekin with the puff pastry and press the pastry on the perimeters of the ramekin.
8. Use a knife or toothpick reduce a diamond sample on the floor of the puff pastry and gently brush with egg wash.
9. Bake in oven for 15 – 20 minutes or till golden brown.

Serving suggestion 

Add the lamb shank and pour the sauce over in order that it creates a mattress for the lamb shank to take a seat in.  You possibly can serve the Mash Pot Pie on the facet.