4 whole springbuck shanks (lamb also works),
with the long bones sawn off
1 tablespoon olive oil
2 chopped onions
4 garlic cloves, chopped
2 cups good red wine
2 cups beef stock
2 diced carrots
2 diced potatoes
1 tablespoon chopped rosemary
1 Tablespoon cornflour
1 Tablespoon fresh chopped rosemary
egg and water
Coat each shank with flour. Heat the oil in a
saucepan and brown the shanks.
Remove from the pan and set aside. Saute the
onions and garlic in the same saucepan until soft. Return the
shanks to the saucepan. Heat the wine and stock and add to the
meat. Cover and simmer for 2 hours (or in a pressure cooker for
1 hour). Add the carrots, potatoes and rosemary and bring to the
boil once more.
Reduce the heat, cover and simmer for 20 minutes
or until the meat is very tender.
Heat the oven to 180 degrees C and butter four
small ovenproof dishes. Divide the meat and vegetables (not the
sauce) among the dishes. Mix the cornflour and water to form a
paste and add to the sauce in the saucepan.
Bring to the boil and simmer until the sauce thickens. Pour
over the meat and leave to cool. Roll out the pastry to a
thickness of about 3 mm. Cut out four shapes to cover the top of
the dish and cut a small hole in each pastry circle for the
shank bones. Brush the edges of the dishes with the egg and
water mixture and carefully lay a pastry circle over the filling
in each dish so the shank bone protrudes through the hole. Bake
for 20-30 minutes or until golden brown. Serve with a good port.
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