Ingredients
Ingredients:
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4 lamb shanks, trimmed
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2 carrots, peeled and chopped
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1 onion, chopped
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1 stick celery, chopped.
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1 tablespoon vegetable oil
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4 cloves garlic, peeled and halved
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3 sprigs thyme, chopped
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1 cup dry white wine
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4 cups lamb or beef stock
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2 parsnips, peeled and chopped
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1 tablespoon chopped rosemary
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1 tablespoon cornflour (cornstarch)
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2 tablespoons water
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Fillo Pastry
Method
Season the shanks with salt and pepper.
Heat the oil in a large saucepan over high heat. Cook the shanks for 3 minutes each side or until well browned. Remove and set aside. Add the onion, carrot, celery, garlic and thyme to the pan and cook for 3 minutes or until soft. Return the shanks to the pan with the wine and stock. Cover and simmer for 1 hour and 15 minutes or until the shanks are tender.
Preheat the oven to 180°C
Divide the shanks and vegetables (no sauce) between 4 x 1½ cup capacity dishes. Mix the cornflour and water to a paste and stir into the sauce. Cook the sauce, stirring, until it boils and thickens. Pour over the shanks. Cut four fillo pastry rounds and fit over the dishes, cutting a hole for the shank bone. Bake for 20 minutes or until golden.