Pie Meat

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6 servings
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Lamb

By Food24 November 03 2009
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Ingredients (12)

250.00 g bacon — chopped
oil — and butter, for frying
2.00 kg lamb — or mutton shank
sea salt and freshly ground black pepper
2.00 onion — finely chopped
4.00 garlic — cloves, finely crushed
15.00 ml fresh rosemary — chopped
50.00 ml fresh parsley — chopped
10.00 ml lemon — zest only
190.00 ml wine — dry white
190.00 ml stock — beef
25.00 ml flour — cake, with water
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Method:

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.



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