- 1/3 cup flour
- 1 teaspoon ground cumin
- salt and freshly ground black pepper
- 8 lamb shanks
- olive oil
- 1/2 cup red wine
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- 3 cups beef stock
- 1/2 preserved lemon
- 3 parsnips, peeled and sliced
- 25g butter
- 2 tablespoons chopped parsley
- 1 egg yolk
- 1/4 cup cream
- 2 cups fresh breadcrumbs
Preheat the oven to 170 C.
Combine flour, cumin, salt and pepper in a plastic bag, add the shanks and shake to coat. Heat a little oil in a heavy based frypan over a medium heat and brown shanks in
batches. Transfer shanks to a casserole dish once well coloured.
Deglaze the pan with wine and vinegar, pour over the shanks along with tomato paste and stock.
Discard flesh from lemon and finely chop rind, add to casserole.
Cover tightly and cook for 2 1/2 hours, until meat is falling off the bone.
Cook parsnips in a saucepan of salted simmering water until tender, drain well and mash with a little butter, parsley, egg yolk and cream.
Remove shanks from liquid and pull meat off the bone. Skim fat off liquid, season
to taste and reduce to desired consistency. (thicken if you like).
Place meat and sauce in a pie dish, cover with mashed parsnip and top with breadcrumbs.
Bake for 35-40 minutes until crust is golden and filling hot.