LAMB SHANK PIES WITH AGED CHEDDAR PASTRY
SERVES 6 PEOPLE MAKES 3 PIES
KEEP ON TRACK per serving
FAT 39G CARBS 16G PROTEIN 35G
FOR THE CHEDDAR PASTRY 180g mozzarella, grated 80g aged Cheddar, grated 45g cream cheese 1 egg, lightly whisked ½ tsp salt ½ tsp baking powder 1½ cups almond flour
FOR THE LAMB SHANKS 2 tbsp extra-virgin olive oil 3 medium lamb shanks 4 garlic cloves, roughly chopped 2 onions, roughly chopped 2 celery stalks, roughly chopped 4 bay leaves 2 rosemary sprigs 1 tsp tomato paste 2 cups beef stock 1 egg, lightly whisked with a pinch of salt for egg wash
1. For the pastry: Place the mozzarella, Cheddar and cream cheese in a microwave-proof bowl. Microwave on full for 2 minutes or until the cheeses are completely melted. 2. Add the egg, salt, baking powder and almond flour. Mix until well combined. Use your hands to bring the dough together. 3. Place the dough on plastic wrap and spread the dough out with your fingertips to form a flat disc. Cover with the plastic wrap and place it in the fridge to rest for 30–40 minutes or until cooled. 4. For the lamb shanks: Heat the olive oil in a large saucepan over a medium heat. Season the shanks and brown them evenly.
5. Remove from the saucepan and add the garlic, onions, celery, bay leaves and rosemary and cook for 5 minutes. 6. Add the tomato paste and stir through, add the stock and return the shanks to the saucepan. Season with salt and pepper, then reduce the heat to low. 7. Simmer for 2 hours, or until the meat just begins to pull away from the bone. 8. Remove the shanks from the liquid and allow to cool. Pull the meat from the bones and mix through the pan sauces. Fill 3 big ramekins with the lamb meat. Place the lamb shank bones in the centre and support it by placing the filling around the bone. 9. Take the pastry out of the fridge and roll it out between two sheets of baking paper. It should be ½cm thick. Cut out three round circles – the size of the ramekins – and cut a small hole in the centre of the pastry. 10. Place the pastry carefully through the lamb shank bone and pinch the dough with the back of a spoon. 11. Brush the pastry with egg wash and bake in the oven for 20–25 minutes or until golden brown. 12. To serve: Serve warm with a side salad.