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Darina Allen's St. Patrick's Day Dinner Menu

SHEPHERD'S PIE

Yield:
8 servings
  • 2 lamb shanks (about 1/2 lb. each)
  • 1/2 cup of tomato paste
  • 1 cup of red wine (Cabernet Sauvignon or Merlot)
  • 2 onions, sliced
  • 4 boiling onions, chopped
  • 8 peeled and chopped plum tomatoes
  • 4 chopped carrots
  • 3 chopped parsnips
  • 2 chopped rutabagas or turnips
  • 3 bay leaves
  • 2 Tablespoons of chopped fresh Rosemary
  • 3 Tablespoons of minced garlic
  • 4 Tablespoons of olive oil
  • Salt and pepper to taste
  • Chopped parsley for garnish

For the mashed potato topping, use your favorite recipe.

Take the Lamb shanks and chop them into pieces. Marinate it with garlic and rosemary. Salt and pepper the pieces to taste. Let it sit in the refrigerator overnight.

Preheat the oven to 350 degrees. Then place the lamb shanks in a large roasting pan into the preheated oven. Let the lamb brown in the oven for about 20 minutes. Using a different pan, sauté the sliced onions in 1 tablespoon of olive oil for about five minutes. Add the plum tomatoes, bay leaves, and tomato paste to the onions and let simmer for about 3 minutes. Add the cup of wine and bring to a boil, salt and pepper to taste. The liquid should cook for about 20 minutes over a low flame.

Remove the lamb from the oven and set aside to cool. Add the sauce to the roasting pan. Then add the chopped carrots, parsnips, turnips, onions, 1 teaspoon each of minced garlic and rosemary and salt and pepper to taste. Add veal stock to cover and place the roasting pan back into the oven and cook for 1 hour. After an hour's time, check the meat for doneness. The meat should fall off of the bone. When the stew has cooled off, remove the bones from it. Empty the stew into a large casserole dish. Cover the stew with mashed potatoes and put it back in the oven for another 15 minutes in order to get a crispy crust. Remove the casserole from the oven and add a little chopped parsley to garnish.

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