Tūhono mai ki a Kahurangi Maxwell mō te hōtaka whakataetae tunu kai ā whānau tino mutunga mai o te reka.
Lamb Shank Hot Pot
- 4 large lamb shanks
- smoked paprika
- 1 bottle red wine
- filo pastry
- egg mix
- 2 tins whole peeled tomatoes
- Firstly make a flour mix with plain flour, pepper and salt. Heat a pan of oil. Generously coat the shanks with the flour and sear off at a high temperature, removing when crispy golden brown. Place these aside.
- Roughly chop the carrots, onions and celery and throw into a large saucepan with hot oil. When the onions have sweated off turn down and add the finely chopped garlic. When the garlic is cooked add the lamb shanks to the pot. Fry for about 10 minutes and then add the bottle of red wine, the tomatoes and then enough water to just cover the shanks (if needed).
- Season and stir occasionally for the next three hours (minimum). During this time it also pays to skim the fat from the sauce.
- After three hours when the lamb is starting to come away from the bone, add the finely sliced leaks, paprika, herbs and season well. Allow to cook for another 30 mins and adjust the seasoning.
- When done strain the lamb and veges (retaining the sauce). Return the sauce to a smaller saucepan and reduce by half. Allow to cool.
- When the jus has cooled and thickened a little, pull your shank meat of the bone and place with some veges in the base of a bowl. Place the shank bone in the middle of the bowl and pour the jus over the meat and veges. Its up to you how wet you want it, but it needs some moisture to the meat doesn’t dry out.
- Cut the filo pastry into strips and place alternatively across the otop of the bowl, leaving a gap for the shank bone. Then brush with the egg mix (beaten egg with seasoning) and place in the over for approx. 20 – 25 mins (until the pastry is golden brown.)