You may also like
Categories:
lamb shoulder all-purpose olive oil Spanish onion carrot beef stock thyme parsley flour butter egg yolk egg
Viewed: 42 - Published at: 7 years agoIngredients
- 2 3/4 lb diced lamb shoulder
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 1 None large Spanish onion, chopped
- 1 None large carrot, chopped
- 1 1/2 lb celeriac, trimmed, coarsely chopped
- 1 2/3 cups low-sodium beef stock
- 2 tsp chopped fresh thyme leaves
- 2 tbsp chopped fresh flat-leaf parsley leaves
- None None FOR THE SHORTCRUST PASTRY DOUGH
- 1 2/3 cups all-purpose flour
- 1/2 cup butter, chopped coarsely
- 1 None egg yolk
- 1 None large egg, lightly beaten, for egg wash
Method
- Toss lamb in flour, shaking away excess. Heat oil in a large saucepan. Cook lamb, in batches, until browned. Remove from pan.
- Add onion, carrot and celeriac to pan. Cook, stirring, for 5 mins. Return lamb to pan along with stock and herbs. Simmer, covered, for 2 hours, or until tender. Season to taste then cool.
- Meanwhile, to make the shortcrust pastry dough, process flour and butter until mixture resembles coarse breadcrumbs. Add egg yolk and 1-2 tbsp ice water. Process until ingredients just come together. Turn out onto a lightly floured work surface and knead until smooth. Wrap in plastic wrap and chill for 1 hour.
- Preheat oven to 350°F. Spoon lamb mixture into a large baking dish. Place on a baking tray.
- Roll pastry dough out until large enough to cover top of dish. Brush edge of dish with egg wash then place pastry dough over filling. Trim edges, pinching in a decorative pattern. Brush top with egg wash and bake for 35 mins, or until golden brown.
