Lamb Shank and Parsnip Pie is a traditional New Zealand recipe for a dish of lamb shanks cooked with preserved lemons that are combined with cooked parsnips in a pie. The full recipe is presented here and I hope you enjoy this classic New Zealand version of: Lamb Shank and Parsnip Pie.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
50g plain flour
1/2 tsp ground cumin
salt and freshly-ground black pepper, to taste
8 lamb shanks
olive oil
120ml red wine
1 tbsp balsamic vinegar
1 tbsp tomato paste
700ml beef stock
1/2 preserved lemon
3 parsnips, peeled and sliced
butter
1 tbsp parsley, finely chopped
1 egg yolk
2½ tbsp cream
180g fresh breadcrumbs, toasted
Method:
Combine the flour and cumin then season with salt and pepper. Dust the lamb shanks with the flour then heat 3 tbsp oil in a heavy-based frying pan and brown the shanks on all sides. Deglaze the pan with the wine and vinegar then arrange the shanks in a casserole dish and pour over the wine and vinegar mix, along with the tomato paste and beef sock.
Discard the flesh from the preserved lemon and finely-chop the rind, adding this to the casserole. Cover and place in an oven pre-heated to 170°C (325°F/Gas Mark 3), cooking for 2½ hours. Meanwhile cook the parsnips in lightly-salted water for about 20 minutes, or until done. Drain the parsnips then mash with a knob of butter, the parsley, egg yolk and cream.
Remove the lamb shanks from the casserole and pull the meat from the bone. Skim the fat off the remaining broth and place on the hob. Heat to thicken as much as you like (add roux if desired). Place the meat and the stock in the bottom of a greased pie dish, cover with the parsnip mash and top with the breadcrumbs. Bake in an oven pre-heated to 180°C (350°F/Gas Mark 4) for 35 minutes and serve.
