2 lamb shanks
Coarse sea salt and black pepper
30ml vegetable oil
50g butter
2 large carrots, peeled and cut into 3cm pieces
5 banana shallots, peeled and cut into 3cm pieces
2 onions, peeled and cut into 3cm pieces
6 celery sticks, cut into 3cm pieces
30g unsalted butter
1 bulb garlic, split in half and bashed
10g fresh thyme leaves
3 bay leaves, scrunched and cut in half
50g tomato paste
25g plain flour
2 litres white chicken stock
1 tin tomatoes
50g pearl barley, soaked
Puff pastry
Cleaned lamb shank bones
Ready-rolled puff pastry, approx. 25cm
1 tbsp chopped parsley
1 egg yolk mixed with a little milk
Preheat the oven to 170°C.
Season the lamb shanks with 6g salt and around 12 turns of black pepper. Place a large casserole pot over a medium heat, add the vegetable oil and 20g butter, and once hot, add the lamb shanks. Colour well on all sides until golden, about 8–10 minutes, then remove to a tray and reduce the heat slightly.
Add the carrots and celery to the pot first, season with 6g salt and 8 turns of pepper, and cook for 5–8 minutes. Add the onions, shallots, garlic, thyme and bay leaves and continue to cook for a further 6–8 minutes, until well caramelised. Adjust seasoning lightly.
Lower the heat, add the tomato paste and cook for 2 minutes, then add the flour and cook for a further 2 minutes. Pour in the stock and tomatoes, increase the heat and bring to a gentle simmer, skimming off any scum.
Add the soaked pearl barley and return the lamb shanks to the pot. Cover with parchment paper and a tight-fitting lid, then transfer to the oven and cook for 2–2½ hours, checking every 30 minutes and topping up with water if needed.
Once the lamb is tender, remove from the oven. Take the meat off the bones and flake it, reserving the bones for garnish. Remove the herbs and pass the sauce, keeping the vegetables for the pie filling.
If needed, reduce or slightly thicken the sauce. Mix the shredded lamb and vegetables back into the sauce, add the chopped parsley and spoon into a pie dish. Place the lamb bone upright in the centre.
Cut a small cross in the centre of the pastry and fit it over the bone. Egg-wash the pastry, crimp the edges and bake at 180°C for 25 minutes, until golden and crisp.
2 lamb shanks
Coarse sea salt and black pepper
30ml vegetable oil
50g butter
2 large carrots, peeled and cut into 3cm pieces
5 banana shallots, peeled and cut into 3cm pieces
2 onions, peeled and cut into 3cm pieces
6 celery sticks, cut into 3cm pieces
30g unsalted butter
1 bulb garlic, split in half and bashed
10g fresh thyme leaves
3 bay leaves, scrunched and cut in half
50g tomato paste
25g plain flour
2 litres white chicken stock
1 tin tomatoes
50g pearl barley, soaked
Puff pastry
Cleaned lamb shank bones
Ready-rolled puff pastry, approx. 25cm
1 tbsp chopped parsley
1 egg yolk mixed with a little milk
Preheat the oven to 170°C.
Season the lamb shanks with 6g salt and around 12 turns of black pepper. Place a large casserole pot over a medium heat, add the vegetable oil and 20g butter, and once hot, add the lamb shanks. Colour well on all sides until golden, about 8–10 minutes, then remove to a tray and reduce the heat slightly.
Add the carrots and celery to the pot first, season with 6g salt and 8 turns of pepper, and cook for 5–8 minutes. Add the onions, shallots, garlic, thyme and bay leaves and continue to cook for a further 6–8 minutes, until well caramelised. Adjust seasoning lightly.
Lower the heat, add the tomato paste and cook for 2 minutes, then add the flour and cook for a further 2 minutes. Pour in the stock and tomatoes, increase the heat and bring to a gentle simmer, skimming off any scum.
Add the soaked pearl barley and return the lamb shanks to the pot. Cover with parchment paper and a tight-fitting lid, then transfer to the oven and cook for 2–2½ hours, checking every 30 minutes and topping up with water if needed.
Once the lamb is tender, remove from the oven. Take the meat off the bones and flake it, reserving the bones for garnish. Remove the herbs and pass the sauce, keeping the vegetables for the pie filling.
If needed, reduce or slightly thicken the sauce. Mix the shredded lamb and vegetables back into the sauce, add the chopped parsley and spoon into a pie dish. Place the lamb bone upright in the centre.
Cut a small cross in the centre of the pastry and fit it over the bone. Egg-wash the pastry, crimp the edges and bake at 180°C for 25 minutes, until golden and crisp.
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