Australian Lamb and Vegetable Pies | Oregonian Recipes

Ingredients

• 2 lamb blade chops (about 1 1/3 pounds)
• 3 tablespoons olive oil
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 large shallots, peeled and chopped (3/4 cup)
• 1 large carrot, peeled and chopped
• 1 medium Yukon Gold potato (unpeeled), chopped
• 1 tablespoon all-purpose flour
• 1/4 cup syrah (also called shiraz), or other dry red wine
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 prepared pie crusts (for a 9-inch pie)