14 Sep Lamb Shank Pie with Tomato
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… and 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.
This is a wonderfully alternative pie recipe that is baked with light, creamed French mashed potatoes. It is easy to prepare and one only needs time for the meat to cook slowly. I am fortunate to work with Karusaf certified Karoo Lamb, which comes from the heart of the Karoo. Friends of mine from Canada also gave me real Maple syrup as a gift and I have been looking for an occasion to use it. The sweet and savoury combination of the Maple carrots works perfectly with the Shiraz.
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| 4 people |
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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… and 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.
This is a wonderfully alternative pie recipe that is baked with light, creamed French mashed potatoes. It is easy to prepare and one only needs time for the meat to cook slowly. I am fortunate to work with Karusaf certified Karoo Lamb, which comes from the heart of the Karoo. Friends of mine from Canada also gave me real Maple syrup as a gift and I have been looking for an occasion to use it. The sweet and savoury combination of the Maple carrots works perfectly with the Shiraz.
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Ingredients
Filling
- 15 ml olive oil
- 4 Lamb shanks
- 2 Onions chopped
- 3 cloves garlic grated
- 500 ml Dry, red wine preferably KWV The Mentors Shiraz 2013
- 2 Tomatoes chopped
- 750 ml Lamb stock preferably Nomu
- 2 Oranges zest and Juice
- 3 Rosemary sprigs stripped
- 180 g Stoned black olives drained
- Ground black pepper
French Mashed Potatoes
- 500 g Floury potatoes peeled
- 50 g Butter
- 125 ml Double thick cream
- 2 Egg yolks
Maple syrup carrots
- 250 g Carrots
- 20 g Butter
- 30 ml Maple Syrup
- 2 Thyme sprigs stripped
- Salt & Pepper
Instructions
Filling Method
- Preheat the oven to 160°C
- Sear the lamb in olive oil in a large ovenproof dish until brown on all sides.
- Remove the lamb and sauté the onions until soft and light brown. Add the grated garlic and sauté for another 2-3 minutes.
- Put the meat back into the dish and pour over the red wine. Cook until the red wine has been reduced by half.
- Add the chopped tomatoes, lamb stock, orange zest and juice, rosemary and olives. Season with freshly ground black pepper to taste.
- 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 oven proof bowls or one large dish.
French Mashed Potatoes Method
- Boil the potatoes until soft and press through a fine sieve.
- Heat the cream and butter until just before boiling point and quickly stir the mixture into the mashed potatoes.
- Add the egg yolks and mix well.
- Spoon some of the potatoes over the meat filling and bake at 180°C for approximately 30 minutes.
Maple Syrup Carrots Method
- Boil the carrots in water for approximately 5 minutes and drain.
- Heat a pan on the stove and melt the butter and syrup together.
- Add the carrots and thyme to the pan and stir fry for 3-5 minutes until golden.
- Serve immediately.