13. Refrigerate mixture for an hour 14. Place mixture in the pie crust 15. Cover with top crust, trim and crimp edges 16. Preheat oven to 425˚F 17. Bake for 20-25 minutes 18. Excellent served with mirapoix brown gravy or my favourite, ketchup Name of Dish Type: Ethnicity: Source: Braised lamb shank Meat European Writer Nat Dewar Quantities Units Ingredients 6 medium ontario lamb shanks 3 medium, diced yellow onions 3 medium, diced celery stalks 2 medium, diced carrots 1/2 bunch fresh thyme 3 sprigs rosemary 3 medium bay leaves 10 cups brown chicken stock 3 cups red wine 2 tbsp tomato paste 2 tbsp vegetable oil 1 1/2 tbsp kosher salt 1 tbsp black pepper 1 tbsp cold butter Directions: 1. Pre heat large fry pan on medium-high heat, meanwhile season the shanks liberally with salt and pepper. 2. Pour 1 tbsp. vegetable oil and swirl to cover the bottom of the pan, add 3 shanks and sear until brown, rotating to sear on all sides. Repeat process with 3 remaining shanks. Place browned shanks into a deep ovenproof dish. 3. Turn down the heat to medium and sauté the onion, celery and carrot until translucent. Bruise the herbs with the back of a knife and add to the pan with bay leaves. 4. Deglaze the pan with red wine and reduce by 2/3, while scraping the bottom of the pan
13. Refrigerate mixture for an hour 14. Place mixture in the pie crust 15. Cover with top crust, trim and crimp edges 16. Preheat oven to 425˚F 17. Bake for 20-25 minutes 18. Excellent served with mirapoix brown gravy or my favourite, ketchup Name of Dish Braised lamb shank Type: Meat Ethnicity: European Source: Writer Nat Dewar Quantities 6 3 3 2 1/2 3 3 10 3 2 2 1 1/2 1 1 Units medium medium, diced medium, diced medium, diced bunch sprigs medium cups cups tbsp tbsp tbsp tbsp tbsp Ingredients ontario lamb shanks yellow onions celery stalks carrots fresh thyme rosemary bay leaves brown chicken stock red wine tomato paste vegetable oil kosher salt black pepper cold butter Directions: 1. Pre heat large fry pan on medium-high heat, meanwhile season the shanks liberally with salt and pepper. 2. Pour 1 tbsp. vegetable oil and swirl to cover the bottom of the pan, add 3 shanks and sear until brown, rotating to sear on all sides. Repeat process with 3 remaining shanks. Place browned shanks into a deep ovenproof dish. 3. Turn down the heat to medium and sauté the onion, celery and carrot until translucent. Bruise the herbs with the back of a knife and add to the pan with bay leaves. 4. Deglaze the pan with red wine and reduce by 2/3, while scraping the bottom of the pan