Name: Lamb, red wine and potato pies
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 2 tablespoon olive oil; 4 large lamb shanks; 3/4 cup seasoned plain flour; 1 onion, finely chopped; 1 carrot, finely chopped; 2 celery stalks, finely chopped; 1 tablespoon chopped rosemary leaves; 4 tomatoes, chopped; 2 cup red wine; 2 clove garlic, crushed; 1/2 cup grated cheddar cheese; Topping; 4 cream delight potatoes, peeled, quartered; 30 gram butter; 1/2 cup milk

Ingredients

2 tablespoon olive oil

4 large lamb shanks

3/4 cup seasoned plain flour

1 onion, finely chopped

1 carrot, finely chopped

2 celery stalks, finely chopped

1 tablespoon chopped rosemary leaves

4 tomatoes, chopped

2 cup red wine

2 clove garlic, crushed

1/2 cup grated cheddar cheese

Topping

4 cream delight potatoes, peeled, quartered

30 gram butter

1/2 cup milk

Method

1.In a large, heavy-based saucepan, heat oil on high. Toss lamb shanks in flour, shaking off excess. Brown 4-5 minutes, turning. Remove to a plate.

2.Using same pan, reduce heat to medium. Saute onion, carrot, celery and rosemary 4-5 minutes, until lightly browned.

3.Return shanks to pan with tomatoes, wine and garlic. Bring to boil on high. Reduce heat to low. Simmer, covered, 1 1/2 hours, until lamb is very tender and easily separates from bones.

4.Meanwhile, bring a medium saucepan of salted water to the boil. Add potatoes. Cook 15-20 minutes, until tender. Drain well; return to pan. Mash well with butter and milk Season to taste.

5.Preheat oven to hot, 200°C (180°C fan-forced). Remove shanks from pan and shred meat, discarding bones. Return to pan with sauce. Season to taste.

6.Divide lamb mixture evenly among four 1 1/4-cup, ovenproof dishes. Spoon potato mash over lamb, roughing up surface with a fork. Sprinkle evenly with cheese.

7.Bake 15-20 minutes, until topping turns slightly golden. Serve.

Fresh tomatoes can be replaced with a 400g can of peeled whole tomatoes. Swap half the red wine for beef stock, if preferred. To freeze, prepare to Step 6. Wrap each pie in 2 layers of plastic wrap. Freeze for up to 2 months. To reheat from frozen, increase baking time to 35 minutes.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%