Slow Braised Lamb and Rosemary Pie

Serves

6 people, at least

Ingredients

• Olive oil

• 1kg of boneless leg of lamb, cubed

• 3 tbs flour

• 5 cloves of garlic, minced

• 2 large carrots, finely chopped

• 1 stick celery, finely chopped

• 1 large brown onion, finely diced

• 6 large sprigs of rosemary

• 2 tbs tomato paste

• 250ml of red wine

• 500ml of The Stock Merchant Chicken Stock

• Salt and pepper to taste

• One sheet of all butter puff pastry (we use Careme Pastry because it is spectacular)

• 1 egg, beaten

Instructions

1. Preheat the oven to 160 degrees.

2. Heat the olive oil in a large heavy based pan or Dutch oven. Saute the garlic, onion, carrot and celery for a few minutes, until the onion is translucent. Add the lamb and flour and toss around for a few minutes to brown the lamb.

3. Add the tomato paste, rosemary, wine and stock. Season with salt and pepper and bring to the boil.

4. Cover the pan and roast in the oven for 2-3 hours, until the lamb is soft and comes apart with a fork.

5. Increase the oven temperature to 210 degrees.

6. Transfer the filling to an appropriate pie dish, cover with pastry and brush pastry with a beaten egg. Poke holes in the top with a fork to allow steam to escape during cooking.

7. Bake until the pastry is crisp and golden, about twenty minutes.