Springbok shank pies
Servings: 6
Ingredients
6 springbok shanks
Flour, to dust
NOMU Sea Salt and NOMU Black Pepper
NOMU Extra Virgin Olive Oil
30g butter
2 onions, finely diced
2 tbsp NOMU Lamb Rub
2 medium carrots, finely diced
2 quinces, peeled, cored and diced
1 stalk of celery, finely diced
3 cloves of garlic, chopped
1 bottle of good red wine
1/2 cup port
1 tbsp (15ml) NOMU Lamb STOCK stirred into 2 cups boiling water
500g Puff Pastry
2 eggs, to glaze
Directions
Preheat the oven to 170°C.
Dust the shanks with seasoned flour. Add a splash of Olive Oil to a heavy-based casserole pot and brown the shanks well. Set aside.
In the same pot, melt the butter and sauté the onion until translucent. Add the Lamb Rub, carrots, quince, celery and garlic and sauté for a few more minutes before adding the shanks. Pour in the red wine, port and lamb stock and season well with salt and pepper. Bring to a boil, then place in the oven fitted with a tightfitting lid for 2 hours.
Gently roll out the pastry to 5mm thick and cut out 6 circles using your serving bowls as a guide. Make a hole in the centre of each one. Place each shank into its own bowl and divide the sauce evenly. Cover each one with the pastry, allowing the shank bone to stick out of the middle of the pastry. Beat the eggs with a splash of milk or water and brush the top of the pastry.
Place in the oven for 20 minutes or until the pastry is puffed and golden brown. Serve immediately.
Ingredients
6 springbok shanks
Flour, to dust
NOMU Sea Salt and NOMU Black Pepper
NOMU Extra Virgin Olive Oil
30g butter
2 onions, finely diced
2 tbsp NOMU Lamb Rub
2 medium carrots, finely diced
2 quinces, peeled, cored and diced
1 stalk of celery, finely diced
3 cloves of garlic, chopped
1 bottle of good red wine
1/2 cup port
1 tbsp (15ml) NOMU Lamb STOCK stirred into 2 cups boiling water
500g Puff Pastry
2 eggs, to glaze
Directions
Preheat the oven to 170°C.
Dust the shanks with seasoned flour. Add a splash of Olive Oil to a heavy-based casserole pot and brown the shanks well. Set aside.
In the same pot, melt the butter and sauté the onion until translucent. Add the Lamb Rub, carrots, quince, celery and garlic and sauté for a few more minutes before adding the shanks. Pour in the red wine, port and lamb stock and season well with salt and pepper. Bring to a boil, then place in the oven fitted with a tightfitting lid for 2 hours.
Gently roll out the pastry to 5mm thick and cut out 6 circles using your serving bowls as a guide. Make a hole in the centre of each one. Place each shank into its own bowl and divide the sauce evenly. Cover each one with the pastry, allowing the shank bone to stick out of the middle of the pastry. Beat the eggs with a splash of milk or water and brush the top of the pastry.
Place in the oven for 20 minutes or until the pastry is puffed and golden brown. Serve immediately.
Ingredients
6 springbok shanks
Flour, to dust
NOMU Sea Salt and NOMU Black Pepper
NOMU Extra Virgin Olive Oil
30g butter
2 onions, finely diced
2 tbsp NOMU Lamb Rub
2 medium carrots, finely diced
2 quinces, peeled, cored and diced
1 stalk of celery, finely diced
3 cloves of garlic, chopped
1 bottle of good red wine
1/2 cup port
1 tbsp (15ml) NOMU Lamb STOCK stirred into 2 cups boiling water
500g Puff Pastry
2 eggs, to glaze
Directions
Preheat the oven to 170°C.
Dust the shanks with seasoned flour. Add a splash of Olive Oil to a heavy-based casserole pot and brown the shanks well. Set aside.
In the same pot, melt the butter and sauté the onion until translucent. Add the Lamb Rub, carrots, quince, celery and garlic and sauté for a few more minutes before adding the shanks. Pour in the red wine, port and lamb stock and season well with salt and pepper. Bring to a boil, then place in the oven fitted with a tightfitting lid for 2 hours.
Gently roll out the pastry to 5mm thick and cut out 6 circles using your serving bowls as a guide. Make a hole in the centre of each one. Place each shank into its own bowl and divide the sauce evenly. Cover each one with the pastry, allowing the shank bone to stick out of the middle of the pastry. Beat the eggs with a splash of milk or water and brush the top of the pastry.
Place in the oven for 20 minutes or until the pastry is puffed and golden brown. Serve immediately.
Ingredients
6 springbok shanks
Flour, to dust
NOMU Sea Salt and NOMU Black Pepper
NOMU Extra Virgin Olive Oil
30g butter
2 onions, finely diced
2 tbsp NOMU Lamb Rub
2 medium carrots, finely diced
2 quinces, peeled, cored and diced
1 stalk of celery, finely diced
3 cloves of garlic, chopped
1 bottle of good red wine
1/2 cup port
1 tbsp (15ml) NOMU Lamb STOCK stirred into 2 cups boiling water
500g Puff Pastry
2 eggs, to glaze
Directions
Preheat the oven to 170°C.
Dust the shanks with seasoned flour. Add a splash of Olive Oil to a heavy-based casserole pot and brown the shanks well. Set aside.
In the same pot, melt the butter and sauté the onion until translucent. Add the Lamb Rub, carrots, quince, celery and garlic and sauté for a few more minutes before adding the shanks. Pour in the red wine, port and lamb stock and season well with salt and pepper. Bring to a boil, then place in the oven fitted with a tightfitting lid for 2 hours.
Gently roll out the pastry to 5mm thick and cut out 6 circles using your serving bowls as a guide. Make a hole in the centre of each one. Place each shank into its own bowl and divide the sauce evenly. Cover each one with the pastry, allowing the shank bone to stick out of the middle of the pastry. Beat the eggs with a splash of milk or water and brush the top of the pastry.
Place in the oven for 20 minutes or until the pastry is puffed and golden brown. Serve immediately.
