22 Sep Lamb Shank Pie with Tomato, Olive and Orange

Posted at 15:09h in Fruit, Game, Lamb, Mains, Recipes, Vegetables by
Lamb Shank Pie with Tomato, Olive and Orange
Lamb Shank Pie with Tomato, Olive and Orange
Print Recipe
The combination of roasted lamb, tomato, olives and orange is one of my favourite winter flavour combinations. Something mysterious happens in your mouth, and an evasive flavour lingers, that keeps one tasting to figure out the truth. This is exactly where the KWV Mentors Shiraz steps into the picture, to tie everything together when the flavours of sweet and dark fruit and ground pepper takes one on a journey.
Lamb Shank Pie with Tomato, Olive and Orange
Lamb Shank Pie with Tomato, Olive and Orange
Print Recipe
The combination of roasted lamb, tomato, olives and orange is one of my favourite winter flavour combinations. Something mysterious happens in your mouth, and an evasive flavour lingers, that keeps one tasting to figure out the truth. This is exactly where the KWV Mentors Shiraz steps into the picture, to tie everything together when the flavours of sweet and dark fruit and ground pepper takes one on a journey.
Ingredients
For the Fillling
  • 15 ml olive oil
  • 4 large Lamb shanks from the forequarter
  • 2 large Onions chopped
  • 3 large cloves grated
  • 500 ml Dry, red wine I prefer KWV The Mentors Shiraz 2013
  • 2 tins Tomatoes chopped
  • 750 ml Lamb stock Nomu is my favourite
  • 2 Oranges zest and juice
  • 3 Rosemary sprigs stripped
  • 180 g packet stoned black olives drained
  • black pepper ground
For the French Mashed Potatoes
  • 2 large Floury potatoes
  • 50 g Butter
  • 125 ml cream double thick
  • 2 Egg yolks
For the Maple Syrup Carrots
  • 250 g Carrots
  • 20 g Butter
  • 30 ml Maple Syrup
  • 2 Thyme sprigs stripped
  • salt and pepper
Instructions
For the Fillling
  1. Preheat the oven to 160°C
  2. Sear the lamb in olive oil, in a large ovenproof dish, until brown on all sides.
  3. Remove the lamb and sauté the onions until soft and light brown. Add the grated garlic, and sauté for another 2-3 minutes.
  4. Put the meat back into the dish, and pour over the red wine. Cook until the red wine has been reduced by half.
  5. Add the chopped tomatoes, lamb stock, orange zest and juice, rosemary and olives. Season with freshly ground black pepper to taste.
  6. Place the oven dish into the oven, and bake for approximately two hours, until the meat falls off the bone and the roasting juices have thickened. Remove the bones, allow the meat cool, and spoon the mixture into ovenproof bowls or one large dish.
For the French Mashed Potatoes
  1. Boil the potatoes until soft, and press through a fine sieve.
  2. Heat the cream and butter until just before boiling point, and quickly stir the mixture into the mashed potatoes.
  3. Add the egg yolks and mix well.
  4. Spoon some of the potatoes over the meat filling, and bake at 180°C for approximately 30 minutes.
For the Maple Syrup Carrots
  1. Boil the carrots in water for approximately 5 minutes and drain.
  2. Heat a pan on the stove and melt the butter and syrup together.
  3. Add the carrots and thyme to the pan, and stir fry for 3 to 5 minutes until golden.
  4. Serve immediately.