Lamb Shank Pie with Matt Sinclair

Lamb Shank and red wine pies w homemade chips.
(Makes approx 10 individual pies)

Homemade chips
Canola oil
4 large brushed potatoes (approx 1 per person)
Sea salt

Wash and cut potatoes 1.5cm thick for nice chunky chips

Set deep fryer to 140c and lower chips into the hot oil for 8-10 minutes. There should be no colour on the chips, this is just blanching them and cooking the inside

Remove and place in fridge or freezer until ready to serve

When required, turn deep fryer up to 190c and submerge chips until crispy and golden. Season with sea salt

Lamb shank pie:
1 packet Shortcrust pastry
1 packet Puff pastry
2 Egg yolk
1/3 cup sesame seeds (optional)

2 tbsp Extra Virgin Olive Oil
3 large lamb shanks
250ml JC double barrel cab sauv
750ml chicken stock or water
3 brown onions, sliced
4 large field mushrooms, cubed
2 tsp dried oregano
2 tsp fresh cracked black pepper
Salt
2 tbsp Corn flour

Put a large, heavy based deep frypan or saucepan on a high heat, add oil and take it to the beginning of smoke point. Add in the lamb shanks, season with sea salt and begin the browning process. Will take 10-15 minutes.

Deglaze the pan with wine and reduce by half. Add stock, scatter onions over the top and mix through. Cover with the lid and bring to a boil.

Add in mushrooms, oregano and black pepper. Reduce heat to a simmer for approx 2.5 hours.

When meat is falling off the bone, remove the lamb shank bone from the pot. Take 1/2 cup of the liquid out and whisk through 2 tbsp of cornflour. Add mixture back into pie filling and combine so you have a nice rich, silky texture.

Check seasoning, chill pie filling in fridge or freezer until cool.

Pre heat oven to 170c. Place a pizza stone or heavy roasting dish in the oven to create a hot bed for pie tray to sit on.

Using the shortcrust pastry, cut rounds to fit into a slightly greased pie tin.

Once pie mixture is cool, place a generous amount of lamb shank mix into the pre prepared pie tins. Top with puff pastry, press edges with a fork to seal them. Brush with egg yolk, sprinkle sesame seeds, cracked pepper and sea salt. Bake for approx 30 minutes until deep golden brown.

Serve with chips and garden salad.

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