Australia − Lamb Shank Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Australia − Lamb Shank Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Australia − Lamb Shank Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4−6 Lamb shanks (chopped in half)
• 1 large carrot
• 1 parsnip
• 2 tomatoes
• 6 oz. veal/chicken stock
• 2 tablespoons tomato paste
• juice and grated rind of 1 lemon
• pinch of sugar
• 2 tablespoons parsley
• 2 tablespoons chopped garlic
• 1 tablespoons butter
• 1 tablespoon vegetable oil
• seasoned flour(for dusting)
• 1 onion
• 1 stick of celery
• 1 cup red wine
• 2 tablespoons basil
• 2 cups mashed potatoes
• Dust the shanks in flour and brown them in butter and oil in a
• heavy skillet or fry pan. Put the cooked shanks in a saucepan,
• cover with water, wine, and tomato paste and cook ever so gently
• for about 90 min or until meat starts to soften (you may have to

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

add a little more water or wine.) In the meantime, saute the vegetables (roughly chopped) with the garlic in the same frying pan; you may have to add a little more oil

Step 2: Technique & Execution

After a couple of minutes add the tomatoes (roughly chopped), lemon juice and rind

Step 3: Technique & Execution

Cook gently for another few minutes

Step 4: Technique & Execution

Transfer partly cooked lamb shanks into a casserole dish

Step 5: Technique & Execution

Skim off any fat formed during cooking

Step 6: Technique & Execution

Add the cooked vegetables, mix lightly, add the fresh herbs, spoon mashed potatoes on top and finish cooking in a pre heated 190 degree oven for about 30 minutes