- 2 T olive oil
- 50 g butter
- 1.5 kg lamb shoulder
- sea salt and freshly ground black pepper to taste
- flour, to dust
- 6 baby leeks, roughly chopped
- 3 shallots, roughly chopped
- 3 garlic cloves, roughly chopped
- 3 cups good quality beef stock
- 1 cup Rose wine
- 1 free-range egg yolk
- 3 fresh bay leaves
- For the pastry
- 200 g butter, chilled
- 2 1/2 cups flour
- 1/2 t salt
- 1 free-range egg
- 1 T milk
- 2 T vinegar
Preheat the oven to 160°C. Place 1 T oil and the butter in a large, thick-bottomed cast-iron saucepan.
Cut the lamb shoulder into large chunks and dust with the seasoned flour. Brown in the saucepan for 5 minutes, then remove and set aside. Turn down the heat to medium low, then add the remaining olive oil along with the leeks and shallots.
Gently sweat for 10 minutes, or until softened and sweet. Add the garlic, beef stock, Rosé and bay leaves and season to taste. Transfer the saucepan to a large baking tray and cover with a lid and foil to seal.
Place in the oven and roast for 2½ to 3 hours, or until the lamb is falling off the bone. Increase the oven temperature to 200°C.
Roll out the pastry (see below) to a 2 cm thickness and cut out four discs just larger than the diameter of your individual serving bowls. Spoon the lamb shoulder mixture into the bowls and cover with the pastry discs, tucking them into the sides of each bowl. Brush with beaten egg yolk and bake for 15 to 20 minutes, or until the pastry is golden. Serve piping hot.
To make the pastry, cut the butter into cubes and place in a mixing bowl, along with the flour and salt.
Using your fingertips, rub the butter into the dry ingredients to form crumbs. Beat together the egg and milk, then mix in the vinegar. Slowly add to the crumb mixture and combine gently to form a soft ball. Wrap in cling wrap and chill until ready to use.