Home Cooking 6

Lamb shank pie

Soop | Jan 18, 201002:16 AM

I cooked this from my Christmas present, a Jamie Oliver cookbook on Sunday.

I really wanted some short ribs, but the butcher seems really determined to sell me topside...
Anyway, I finally decided on lamb shanks, and my guest and girlfriend both agreed the pie was the way forward (lamb shanks are a favorite of both, not so much mine).


I had me feeling bloated for hours...
I cooked it in exactly the same blue pot in the link above (even the same colour) but the 3 shanks were so big it filled most of the pot, and I just put the pie crust on top. Worked really well.

I also cooked broccolli cheese and spring greens, and I substituted a potato for the turnip (bleah) and although I only used 3 lamb shanks, they were enormous, and I kept the veg quantity the same.

Given the same recipe again, I would add a potato, and remove a carrot, as the sauce I found to be slightly sweet for my liking. I was thinking about adding some red wine vinegar, but this was vetoed.

I also had to thicken it up with some flour, as simmering id down for nearly an hour wasn't really effective.

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