
Rosemary and Garlic Lamb Shank Pithiviers
Pithivier perfection. Easier to cook than to say – our lamb shank pithiviers recipe includes tender, tasty lamb with rosemary and garlic encased in flaky golden puff pastry.
Quick Stats
Moderate
4 servings
20 minutes bake time
Rosemary and Garlic Lamb Shank Pithiviers
Pithivier perfection. Easier to cook than to say – our lamb shank pithiviers recipe includes tender, tasty lamb with rosemary and garlic encased in flaky golden puff pastry.
Ingredients
- 2 x 320 g packs Jus-Rol™ Ready rolled puff pastry
- 2 tbsp olive oil
- 2 large or 3 medium lamb shanks
- 1 medium onion, roughly chopped
- 2 Carrots, peeled and sliced
- 2-3 sprigs Fresh rosemary
- 1 bay leaf (dried)
- 2 fat cloves garlic crushed 1
- 1 tbsp Plain Flour
- 1 tbsp Tomato puree
- 150 ml good red wine
- 200 ml good quality lamb or chicken stock
- Salt & freshly ground black pepper
- 1 medium free range egg, for glazing
Equipment required
- Ovenproof dish
- Saucepan
- Pastry Brush
- Baking Sheet
Techniques Used
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How to Roll Puff Pastry
How to Roll Puff Pastry
- For best results when rolling out puff pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Puff pastry should be rolled out to approx. 4-5 mm depth.
- To re- roll puff pastry once you have cut something out from the main piece, layer up all the trimmings, folding to achieve approximately an even stack.
- Press stack lightly together with fingers.
- Then roll out as before.
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How to Make Puff Pastry Pie Tops
How to Make Puff Pastry Pie Tops
- When making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get cold before topping with pastry. Roll out pastry large enough to cover dish and with some spare. Cut a strip slightly wider than the dish rim, from the sides of the rolled pastry.
- Brush rim with water or beaten egg. Place pastry strip on rim and press firmly, continue with further strips until all rim covered. Brush rim with beaten egg or water.
- Roll pastry up on the rolling pin to lift it (as described in ‘Rolling out Puff Pastry’ section and gently unroll it over the pie dish. Press pastry edges firmly.
- Using a sharp knife trim off excess pastry by cutting downwards against the edge of the dish. Keep trimmings for decoration.
- Knock up edges to form a good seal by holding a sharp knife horizontally against cut edge and gently tapping the pastry edge all round.
- Make a fluted edge by pressing your thumb of your left hand firmly down on the top of the pastry on the opposite side of the dish from you, whilst drawing the back of a knife inwards, against your thumb as shown. Continue until all edge is fluted. Make a small steam escape hole in centre of lid.
- Re roll trimmings as described in the ‘Rolling out Puff Pastry ‘ section, cut out several strips of pastry.
- Holding the knife at an angle, cut the strips diagonally to give diamond shapes. With the point of the knife mark veins on the pastry ‘leaves’.
- To make a ‘stalk’ cut slightly narrower strips and roll them beneath opened hands to form long cylinders.
- Finally, make ‘berries’ by gently pinching off a small piece of pastry . Roll it in the palm of your hand with the fingers of the other hand to form small balls/ berries.
- Brush pie top with beaten egg. Lay the leaves, stalks and berries on in your chosen pattern and press gently onto lid. Brush again before baking.
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How to Cook En Croute Puff Pastry
How to Cook En Croute Puff Pastry
En Croute describes the wrapping of a filling such as steak, salmon, chicken etc. in puff pastry and sealing it well to make for a moistly cooked filling encased in crisp, golden pastry.
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- Roll out the puff pastry as described in the pages ‘Rolling out Puff Pastry’, and cut into the desired size as stated in the recipe.
- Lay the filling on one half of the pastry – leaving a good border all round.
- Brush the pastry edges lightly with beaten egg – note -do not use too much egg as this will make it difficult to seal.
- Bring up the uncovered half of the pastry and fold it over the filling.
- Press edges firmly together.
- With a sharp knife trim off the edges to allow for a good rise.
- Then knock up the edges by holding the knife horizontally and taping it gently against the cut edges. This again helps to both seal the pastry and gives a good, risen edge.
- Flute the cut edges of the en croute as described in the Puff Pie tops and decorating section.
- Make a couple of slashes or slits in the top pastry to allow the steam to escape and brush the top with beaten egg before baking.
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Method
- Preheat the oven to 200C (Fan 180C), Gas 6.
- Pour the oil into an ovenproof casserole dish large enough to fit the shanks. Brown the lamb over a medium/high heat for 5-10 minutes. Remove the lamb and set aside.
- Add the onion and carrot to the casserole and cook for 8-10 mins, or until starting to brown. Stir in the herbs and garlic and cook for 1 minute. Add the flour and tomato purée, season well then pour over the wine and stock. Return the lamb shanks to the pan. Bring to a simmer, cover with a lid and place in the oven for 1½-2 hrs, or until lamb is meltingly tender.
- Remove the lamb from the sauce and set aside. Put pan back on the heat and bubble it down for about 15 mins until thickened slightly, remove the herbs and set aside.
- Using 2 forks, take the lamb off the bone and pull apart into bite-sized pieces. Mix with enough sauce to generously coat the lamb and set aside.
- Unroll the pastry and cut out 2 x 15cm/6″ disc and 2 x 10cm/ 4″ discs from each sheet.
- Divide the cooled lamb mixture between the four larger pastry discs and spread over pastry leaving a 1-1.5cm border. Brush the border with beaten egg and place the smaller pastry discs on top of the filling. Bring up the sides of the base pastry to just cover the smaller pastry rims. Pinch the base pastry to seal and press gently onto ‘lids’. Brush with beaten egg, make a small hole in the top of each lid, place on a lined baking sheet and bake for approximately 18-20 minutes, or until golden brown. Heat the remaining sauce and serve on the side.