2008 LambPie Heathcote Shiraz
The Dorper is a fast growing meat producing sheep. It was bred in South Africa by crossing a Dorset Horn sheep from Britain with a Persian sheep from Iran in the 1930's. The breed was introduced to Australia about 15 years ago.
Inherent characteristics of the breed such as rapid growth rate, good muscling and an ability to produce low fat scores make it an ideal Prime Lamb with great taste.
These sheep are non-selective grazers and adapt well to Australian conditions.
Dorper Lambs grow rapidly on the abundant supply of milk from their mothers and their ability to graze at an early age.
As the lambs show good maturity at 4-6 months of age this ensures tenderness and a superior flavour. Armed with an entreprenerial spirit, the "LambPie" label was named after a very inquisitive lamb at the Strath Hill estate. We have added our "Lamb Pie" recipe to the back label.
Traditional style Lamb pie with a golden brown crust that remains crisp.
4 Lamb Shanks, trimmed
1 tablespoon oil
2 onions, chopped
4 cloves of garlic, peeled & halved
2½ cups Lamb Pie Heathcote Shiraz
2 cups beef stock
2 carrots, diced
2 potatoes, diced
1 tablespoon chopped rosemary
1 tablespoon cornflour
350g shortcrust pastry
Preheat your oven to 160C.
Heat a large heavy based pan, add shanks and cook until browned all over (shanks will oil the pan) then drain on to absorbent paper. Discard oil in pan and heat olive oil on medium heat and add onion and garlic to pan then cook until soft about 5 minutes, add wine and stock, bring to boil. Simmer for 2 - 3 minutes.
Put shanks, vegetables and rosemary into pan and cover with lid or tightly with foil and place pan in oven and cook for approximately 1½ hours or until tender and meat is not falling off the bone. Divide shanks and vegetables between four 1½ cup ramekins. Mix the cornflour to a paste with some of the hot liquid and stir into the sauce.
Cook the sauce on a hotplate, stirring until it boils and thickens. Pour sauce over the shanks leaving space below the rim. Cut pastry rounds to fit over four dishes and cut a centre hole to go over the shank bone. Bake until golden, 15 to 20 minutes.
Enjoy with Lamb Pie Heathcote Shiraz.