My two older children have heard so much of me talking about Jamie Oliver and saw me constantly holding one of the two Jamie Oliver’s cookbooks I have that they have these jokes amongst themselves.
“Your ma has a new Jesus, and his name is Jamie.”
“Your ma is reading her new bible by Jamie Oliver.”
“One of these day, your ma is going to put up an altar worshipping Jamie Oliver.”
“Jesus is the lamb of God and Jamie is the lamb shank.”
Well, I really depend on Jamie’s two cookbooks for most of my ideas. Usually, I just thumb through and then, go to the kitchen and try to come up with whatever ingredients I have.
So, how did I do the lamb shank pie? Easy. After I had stewed the lamb shanks according to this recipe for lamb shank, I merely put the lamb shanks into a casserole. I blended the carrots and celery sticks which I used in the stewing to make the gravy thicker. Then, I rub a beaten egg on the surface of the casserole where I want to make sure the pastry sticks to the casserole.
I have a packet of frozen puff pastry and just cut them and criss cross them on top of the lamb shanks. Then, glaze with more eggs and then, bake for 20 minutes at 200 deg celcius or until the puff turned golden brown.
This dish certainly looks more impressive than bringing a pot of lamb shank for serving. What I did was to use a sharp knife and cut the tender meats into pieces and then, gently pulled out the large bones. So, the pie remains intact with smaller pieces of lamb underneath. Moreover, the puff pastry nicely soaked up the gravy and it is delicious.
So, all hail Jamie, my new idol.