Lamb shanks, minced red onions and bits of parsnips are gently braised with Guinness Stout and aromatic herbes de Provence until tender for a few hours. Strips of large parsnips are sliced paper-thin, lightly tossed in olive oil, formed into a crust in a mini spring form pan and filled with the lamb stew to roast until crispy on top and tender as a bottom crust. The sweet parsnip, the mild American lamb shanks, aromatic herbes de Provence and the rich, slightly bitter Guinness all form together for a simple, elegant fall entree that will impress guests.
- In a large saucepan, heat the oil.
- Add the lamb shanks, and season with salt and pepper. Brown on all sides.
- Add the red onion and chopped parsnip.
- Add the water, and bring to a boil.
- Reduce heat to very low, cover and simmer for one hour until tender.
- Remove lamb shanks from pot, and remove meat from the bone.
- Add the meat back to the pot with the by-now-reduced liquid.
- Add the Guinness.
- In a separate small frying pan, melt the butter. Add the flour, and stir constantly as the butter and flour form a roux. Cook until deep golden in color.
- Remove from heat, and add the lamb and vegetable stock.
- Stir the mixture, and cook for 15 more minutes until thickened.
- Preheat the oven to 400 F.
- With a mandolin, carefully julienne very thin strips of peeled parsnip.
- Toss the various pieces of parsnip with olive oil, kosher salt and pepper.
- Take mini spring form pans and line parsnip along bottom sides, etc. Take the larger pieces and tuck into side to overlap the pan, like a flower. This not precise, but you want to cover the top of the "pie" by using various sized strips.
- Sprinkle with herbes de Provence.
- Wrap bottom of forms with foil and place on a baking sheet.
- Roast at 400 F for five minutes until edges start to rapidly brown. Reduce temp to 350 and roast for another 40 minutes until deeply caramelized and bubbly.
- Carefully unlock spring form and release upwards the pie onto a plate (works better if it sits for a few minutes to cool down).
Note: Need four small spring form pans and a mandolin.
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