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Ingredients
US|METRIC
4 SERVINGS
- 4 kilograms lamb shanks
- 1/2 cup plain flour
- 2 Tbsp. olive oil
- 480 grams carrots (chopped)
- 900 grams celery sticks (chopped)
- brown onions (2 medium, 300g, chopped)
- 4 cloves garlic (chopped)
- 1/4 cup tomato paste
- 1 1/2 cups red wine
- 1 1/2 cups veal stock
- 1 tsp. fresh thyme leaves
- 2 bay leaves
- 1 shortcrust pastry (quantity savoury, or 4 sheets frozen shortcrust pastry, partially thawed)
- 3 sheets puff pastry (butter)
- 1 egg (beaten lightly)
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