Lamb shank tourtiere with peas and ketchup

By Bianca Osbourne
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SERVES
4

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

  1. 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.
  2. Add the bay leaf, cinnamon, nutmeg, star anise, thyme, and cloves. Add veal demi-glace, and bring to a simmer.
  3. 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.
  4. Preheat oven to 300°F (150°C).
  5. 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.
  6. 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.
  7. Transfer to oven and cook for three hours, until tender.
  8. Gently remove the shanks from the braising liquid and reserve. Strain the sauce and discard the solids.
  9. Place the sauce back in a pot and reduce over medium-high heat by one third. Season with salt and pepper.
  10. Gently remove nice large muscles from the bones, whole and intact.
  11. Before serving, add the muscles to a skillet over medium heat and baste with sauce, until warmed through.
  12. For the ‘ketchup’, whisk together balsamic vinegar, balsamic reduction, honey, salt, and pepper. Transfer to a shallow dish.
  13. Cut grape tomatoes in half and place cut side down into the marinade. Let sit for 90 minutes to two hours.
  14. 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.
  15. Blanch peas in boiling salted water, for 45 seconds, then transfer to the pan with the onions.
  16. Add crème fraiche, season with salt and pepper, and cook for two minutes, until hot.
  17. Transfer to a high-speed blender and process until smooth.
  18. While the blender is running, add cubes of cold butter, one at a time, until they have all been incorporated.
  19. When perfectly smooth, remove the puree and transfer to a squeeze bottle.
  20. For the puff pastry, preheat oven to 375°F (190°C).
  21. Cut puff pastry sheet into 3 x 3-inch (7.5 x 7.5 cm) squares, and transfer to a lined baking sheet.
  22. Brush with egg wash and season with kosher salt. Bake for 10 to 12 minutes until puffed and golden.
  23. Remove from oven and let sit at room temperature for 30 minutes.
  24. 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.
  25. Place dots of pea puree around pastry and place ‘ketchup’ near the puree.
  26. Finish by covering with the top half of the puff pastry.

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