Find your recipes and restaurants here

Pie Meat

Recipe from: 3/1/1997 12:00:00 AM
Ingredients 12
Servings 6


  • 250
    bacon, chopped
  • little oil and butter for frying
  • 2
    lamb or mutton shank or beef shins, sliced
  • salt and freshly ground black pepper
  • 2
    onions, finely chopped
  • 4
    cloves garlic, finely crushed
  • 15
    freshly chopped rosemary
  • 50
    freshly chopped parsley
  • 10
    grated lemon rind
  • 190
    dry white wine
  • 190
    beef stock
  • 25
    cake flour, blended with a little water to form a smooth paste


Fry the bacon in a large saucepan until nearly crisp. Remove from the pan and set aside. Heat a little oil and butter in the pan and fry meat, a few pieces at a time until brown on both sides. Season well with salt and pepper. Add the onion and garlic and sauté until the onion is tender. Add the rosemary, parsley and lemon rind. Mix the white wine and stock and add. Reduce the heat and simmer until the meat is tender and falls off the bone. Remove the bones and cut the meat into small pieces if desired. Thicken the sauce with the flour paste. Return the bacon to the pan. Serve with rice and vegetables or follow one of the serving suggestions below. Serves 6-8.

Read more on: slow cook  |  lamb

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.