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Lamb shank tourtiere with peas and ketchup
Ingredients
Lamb shanks and gravy:
- Oil, to sauté
- 2 small yellow onions, chopped
- 1 carrot, peeled and chopped
- 6 garlic cloves, chopped
- 2 cinnamon sticks
- 2 star anise
- 12 cloves
- 1 nutmeg, grated
- 1 tablespoon (15 ml) chopped thyme leaves
- 1 bay leaf
- 1.5 litres veal demi-glace
- 1/4 cup (60 ml) all-purpose flour, toasted in the oven until golden brown
- 1/2 cup (120 ml) butter
- 4 lamb shanks
- Salt and pepper
‘Ketchup’:
- 12 grape tomatoes
- 1/2 cup (120 ml) balsamic vinegar
- 1/4 cup (60 ml) balsamic reduction
- 1/4 cup (60 ml) honey
- Salt and pepper
Peas:
- 1 onion, chopped
- 2 garlic cloves, chopped
- 2 cups peas
- 2/3 cup (160 ml) crème fraiche
- Salt and pepper
- 1/2 cup (120 ml) cold butter, cut into cubes
Puff pastry:
- 1 sheet prepared puff pastry, room temperature
- 1 egg, beaten for egg wash
- Kosher salt
Directions
- For the lamb shanks and gravy, heat oil in a skillet over medium heat. Cook the onions, carrots, and garlic for one to two minutes, until soft.
- Add the bay leaf, cinnamon, nutmeg, star anise, thyme, and cloves. Add veal demi-glace, and bring to a simmer.
- In a small pan, cook down flour and butter to form a tight roux, then whisk the roux into the sauce. Season with salt and pepper.
- Preheat oven to 300°F (150°C).
- Heat vegetable oil in a cast iron over medium-high heat. Season the lamb shanks with salt and pepper, then sear until golden brown on all sides. Drain excess oil.
- Pour vegetable-veal demi-glace mixture into the cast iron pan with the shanks, and bring to a simmer. Remove from heat, and cover with parchment paper and foil.
- Transfer to oven and cook for three hours, until tender.
- Gently remove the shanks from the braising liquid and reserve. Strain the sauce and discard the solids.
- Place the sauce back in a pot and reduce over medium-high heat by one third. Season with salt and pepper.
- Gently remove nice large muscles from the bones, whole and intact.
- Before serving, add the muscles to a skillet over medium heat and baste with sauce, until warmed through.
- For the ‘ketchup’, whisk together balsamic vinegar, balsamic reduction, honey, salt, and pepper. Transfer to a shallow dish.
- Cut grape tomatoes in half and place cut side down into the marinade. Let sit for 90 minutes to two hours.
- For the peas, bring a pot of salted water to a boil over high heat. Heat oil in a separate pan over high heat and sauté the onions and garlic for one to two minutes until starting to soften.
- Blanch peas in boiling salted water, for 45 seconds, then transfer to the pan with the onions.
- Add crème fraiche, season with salt and pepper, and cook for two minutes, until hot.
- Transfer to a high-speed blender and process until smooth.
- While the blender is running, add cubes of cold butter, one at a time, until they have all been incorporated.
- When perfectly smooth, remove the puree and transfer to a squeeze bottle.
- For the puff pastry, preheat oven to 375°F (190°C).
- Cut puff pastry sheet into 3 x 3-inch (7.5 x 7.5 cm) squares, and transfer to a lined baking sheet.
- Brush with egg wash and season with kosher salt. Bake for 10 to 12 minutes until puffed and golden.
- Remove from oven and let sit at room temperature for 30 minutes.
- To serve, carefully remove the top part of the puff pastry squares and place a bottom onto a plate. Top with one nice muscle of braised lamb and drizzle tourtière gravy over top.
- Place dots of pea puree around pastry and place ‘ketchup’ near the puree.
- Finish by covering with the top half of the puff pastry.
