And A Life In Between

Oxtail and lamb shank pie

Oxtail and lamb shank pie

Hubby and I never need a reason to put a bit of effort into a meal (!) but last week Sunday, when the opportunity presented itself to us, we could not resist a bit of a splurge!  Hubby’s parents were about to go off on a little holiday and we could think of no better way to give them a send-off than having them over for a meal before they hit the road on Monday.

(After we both left home, we never had either of our parents live in the same town as us and it was only very recently that first, hubby’s parents – and as of a month ago, my parents – moved closer to us.  Closer, as in close enough to have them over for breakfasts, lunches and dinners! After not living close to them for so long, we really love having them over and treating them special.  And of course it gives us an opportunity to try out all our recipes on them!)

Thinking that they would definitely need some sustenance for their journey, we settled on making a rich and delicious Oxtail and lamb shank pie.  While the meat can be a bit expensive, using it in a pie really makes it go a long way.  And what better winter comfort food than lovely meaty flavours and some crispy, buttery pastry.  You’ll notice that we leave some of the oxtail in the pie on the bone.  It really makes this pie finger licking good!  I love to combine the richness of the pie with some gorgeous caramelized mashed sweet potato.

It was a hit for sure; and there was even some leftover to give to the in-laws as provisions for their road trip!  (Funny, I was sure that there was a little bit left in the fridge for us as well, but when I got there, there was no trace of it.  Hubby…?!)

Oxtail and Lamb shank Pie

Oxtail and lamb shank pie

(serves 8)

Ingredients:

1.3kg oxtail

700g lamb shank

1 tbsp olive oil

400g onions, chopped

1 tsp garlic, chopped

7 cloves

1 tsp dried coriander

1 tsp nutmeg

1 tsp paprika

2 tsp salt

1 tsp black pepper

50g brown onion soup powder

1 litre chicken stock

Bouquet garni (made with a few sprigs of thyme, rosemary, parsley)

500g baby potatoes, peeled

4 carrots, chopped in chunks

400g puff pastry

1 egg, lightly beaten

Method:

  1. Place your pressure cooker over high heat.
  2. Add the olive oil to the pot and brown the oxtail and lamb shank.
  3. Once the meat has nice colour to it, add the onions and fry until translucent.
  4. Next, add the garlic, cloves, coriander, nutmeg, paprika, salt, pepper, brown onion soup, chicken stock and bouquet garni to the pot.
  5. Close the pressure cooker and cook over low heat for 2 hours.
  6. After 2 hours, release the pressure.  Open the lid and remove the oxtail and lamb shank and set aside. Add the chopped carrots and baby potatoes to the gravy.
  7. Boil for a further 20 minutes until the sauce thickens and the potatoes are soft, but firm. Crush the potatoes slightly so that they absorb the gravy.
  8. Remove the pot from the heat.
  9. Pre-heat your oven to 180°C
  10. Take the lamb shank out of the pot and shred the meat off the bone.  (You can also remove the meat from some of the bigger oxtail bones, but leave the meat on some of the smaller and medium oxtails to add to the pie as is.)
  11.  Once the meat is shredded, add it back to the pot and give it a good stir to make sure that the consistency is like a nice thick gravy.
  12. Empty the the meat, vegetables and gravy into an ovenproof baking dish.
  13. Lay the puff pastry over the top, making a little hole in the middle of the pie for air to escape.
  14. Brush the pastry with egg and bake in the oven for 20 to 25 minutes, until golden brown.
  15. Serve it with some mashed sweet potato.

Pie Oxtail and Lamb shank

 

Rustic Oxtail and Lamb shank Pie

Oxtail and lamb shank pie

July 27, 2017
: 8

By:

Ingredients
  • 1.3kg oxtail
  • 700g lamb shank
  • 1 tbsp olive oil
  • 400g onions, chopped
  • 1 tsp garlic, chopped
  • 7 cloves
  • 1 tsp dried coriander
  • 1 tsp nutmeg
  • 1 tsp paprika
  • 2 tsp salt
  • 1 tsp black pepper
  • 50g brown onion soup powder
  • 1 litre chicken stock
  • Bouquet garni (made with a few sprigs of thyme, rosemary, parsley)
  • 500g baby potatoes, peeled
  • 4 carrots, chopped in chunks
  • 400g puff pastry
  • 1 egg, lightly beaten
Directions
  • Step 1 Place your pressure cooker over high heat.
  • Step 2 Add the olive oil to the pot and brown the oxtail and lamb shank.
  • Step 3 Once the meat has nice colour to it, add the onions and fry until translucent.
  • Step 4 Next, add the garlic, cloves, coriander, nutmeg, paprika, salt, pepper, brown onion soup, chicken stock and bouquet garni to the pot.
  • Step 5 Close the pressure cooker and cook over low heat for 2 hours.
  • Step 6 After 2 hours, release the pressure. Open the lid and remove the oxtail and lamb shank and set aside. Add the chopped carrots and baby potatoes to the gravy.
  • Step 7 Boil for a further 20 minutes until the sauce thickens and the potatoes are soft, but firm. Crush the potatoes slightly so that they absorb the gravy.
  • Step 8 Remove the pot from the heat.
  • Step 9 Pre-heat your oven to 180°C
  • Step 10 Take the lamb shank out of the pot and shred the meat off the bone. (You can also remove the meat from some of the bigger oxtail bones, but leave the meat on some of the smaller and medium oxtails to add to the pie as is.)
  • Step 11 Once the meat is shredded, add it back to the pot and give it a good stir to make sure that the consistency is like a nice thick gravy.
  • Step 12 Empty the the meat, vegetables and gravy into an ovenproof baking dish.
  • Step 13 Lay the puff pastry over the top, making a little hole in the middle of the pie for air to escape.
  • Step 14 Brush the pastry with egg and bake in the oven for 20 to 25 minutes, until golden brown.
  • Step 15 Serve it with some mashed sweet potato.
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