Serves 4
Ready in 2 hours
Olive Oil 3 tbsp.
Fatty Bacon, diced ½cup
Deboned lambs neck, cubed 800g
Cake flour ¼ cup
Medium Onion, diced 1
Cloves Garlic, crushed 2
Bay leaves 2
Beef Stock 3 cups
Red Wine ¼ cup
Tomato Paste 2 tbsp.
Today’s ready roll puff pastry 1 pack
Salt and Freshly ground Black Pepper to taste
In a large, heavy based pot, heat the olive oil over medium high heat.
Coat the Cubed lambs meat in the flour and shake of the excess. Use a bit of cold water to make a smooth runny paste with the remaining flour (slurry).
Fry the meat in the oil until well browned, not all at once, do this in batches until all the meat is nicely browned. Add more oil if needed. Place the meat aside. Add the onion, Bacon and garlic and sauté for about 2 minutes. Add the bay leaves, beef stock, wine and tomato paste into the pot. Add the slurry and the lambs meat to the pot. Add a bit of salt and pepper, cover and bring to a very gentle simmer. Cook for 1 ½ hours or until the meat is very tender. If the sauce is too thick, add water or beef stock.
Transfer the Lamb filling to a large casserole or oven proof dish. Cover with the puff pastry and bake at 180°C for 20 to 25 Minutes.
Serve piping hot.
Image: Taste AU
