2020-04-01 delicious

INTERVIEW

SAMANTHA

JONES

PORTRAIT

PHOTOGRAPHY

BEN

DEARNLEY

FOOD PHOTOGRAPHY

ANSON SMART

STYLING

KIRSTEN JENKINS

MERCHANDISING

EMMALY STEWART

THE CHEF AND

THE BUTCHER

A:It'sgottobelambforEaster.But
we’vealwaysdonea legoflambor
a lambshoulder,solet’sdolambshanks.
Lambshankshepherd’spie.Slow-braised
lambshankswith a delicious cheesy
potatotop.
C:Let’sgofancy.I usuallyusemincefor
a pie,butif youbraiselambshanks they
getthisgelatinous texture.
A:Unctuous!
C:Andthenyouhidetheshredded lamb
meatundertheduvet...
A:Doona.It'sa doona.
C:...theduvetofmashedpotato.
A:If you'refeelingfancy,youcanshred
themeatoffthebone,butyoukeepone
boneandstickit throughthemash.
C:It’ssuperficial,butit looksgood!It’s
beendoneforyearsin pubs,though.
Sowedon'tneedtoathome.
A:Soyourbutcherdoesn’tneedto
Frenchtheshanksor anything like that?
C:No,no.Asis!
A:Justnicefat,fresh,un-Frenched
hind-quarterlambshanks.Fromtheback
legsbecausethey’reniceandmeaty.
C:Perfect.Soyousearyourlambshanks,
thenwe'llcooksomeveganddeglaze
thepanwithsomewhitewine.Thenwe'll
justbraisetheshankswiththevegtill
themeatis fallingoffthebone.We'll
makea gravywiththecookingjuices,
too.Youletthatcooldownwhileyou
makeyourmash. Now that’s sebago with
theirskinon.
A:Skinon?What?
C:Skinonthepotatoes.
A:Skinon!Skinoff!You’relikeMrMiyagi.
C:Whatarewetalkingaboutnow?!
Anyway,youboilthem,thenmashthem
withcream,butterandabouthalfthe
cheese. Then a bit of parsley and lemon,

andwe'llgetthe

meat,vegandgravy

intoa dish,topwith

themashandtherest

ofthecheese.

A:Youmade

shepherd'spiefancy.

It's a miracle!

LAMBSHANK SHEPHERD'S PIE

SERVES4-6

Begin this recipe at least 3 hours ahead.

2 tbsextravirginolive oil

6 lambshanks

1 onion,finelychopped

1 carrot,finelychopped

1 celerystalk,finelychopped

2 garliccloves,crushed

(^3) / 4 tspgroundclove
2 cinnamonquills
4 bayleaves
1 cup(250ml)whitewine
3 cups (750ml) tomato passata
CHEESYPOTATOTOPPING
1.6kgsebagopotatoes,peeled
(sorry,Colin!),cutinto3cmpieces
(^1) / 2 cup(125ml)pure(thin) cream
30gunsaltedbutter
140gcheddar,coarselygrated
(^1) / 2 tspfreshlygroundnutmeg
(^1) / 4 bunchflat-leafparsley, leaves picked,
finelychopped
Finely grated zest of 1 lemon
Heatoilin a largeheavybasedsaucepan
overmedium-highheat.Seasonlamball
overandaddtothepan.Cook,turningfor
8-10minutesuntilbrownedallover.Set
aside.Addtheonion,carrot,celery,garlic,
spices and bay leaves to the pan, and
Ifyou'reaftera heartydishforEaster,Colin
FassnidgeandAnthonyPuharichhavedonethe
legwork for you, and the recipe is as easy as pie.
cook,stirringoccasionally,for
5-6minutesoruntilvegetablesstartto
soften.Addwhitewineandscrapethe
bottomofthepanusinga woodenspoon.
Returnlambtothepan,addpassata,
2 cups(500ml)waterandbringtoa
simmer.Reduceheattolowandsimmer
gentlyfor3 hours 30 minutes-4hoursor
untilmeatis fallingoffthebone.Remove
lambandsetaside.Skimoffexcessfat
fromsaucethenincreaseheattohighand
bringtotheboil.Reduceheattolowand
simmersaucefor15-20minutesuntil
thickened.Shredmeatintolargechunks,
discardinganyfat,sinewandbones.Add
meattosauce,seasonto taste and stir to
combine.Setaside.
Meanwhile,forthecheesypotato
topping,placepotatoesina large
saucepanandcoverincold,saltedwater.
Placepanovermedium-highheatand
bringtotheboil,reduceheattomedium
andboilfor25-30minutesuntilcooked.
Drainpotatoes,andreturntothepan.
Addcream,butter,halfthecheddarand
nutmeg,andmashuntilsmoothand
creamy.Seasontotaste,andstir through
theparsleyandlemonzest.
Preheatovento180°C.Ina 2L-capacity
bakingdishaddthelambmixtureand
spoonoverpotatotopping.Scatterwith
remaining70gcheddarandbakefor40-45
minutes until crispy and golden on top.
38 delicious.com.au
MEAT MARKET.