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Trim the lamb roast of excess fat then cut it into 1½ inch cubes.
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Season the cubes with salt and pepper, then roll them in plain flour to coat them well.
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In a cast iron skillet, heat the oil over medium high heat and brown the lamb cubes well in small batches. Do not crowd the pan with the lamb or it will be harder to brown and be drier when cooked.
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Transfer the browned lamb to a covered roasting pan or dutch oven.
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Melt the butter in saute pan over medium heat and saute the mushrooms until lightly browned. Add the onions and garlic. Saute over medium heat until the onions have softened but not browned, then add the mushrooms, garlic and onions to the roasting pan with the lamb.
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Add the lamb stock, red wine, pureed tomatoes, balsamic vinegar, oregano, thyme, smoked paprika, salt, pepper, and bay leaves.
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Stir and cover the roasting pan tightly with aluminum foil before adding the lid.
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Cook in a 300 degree oven for 2 1/2 to 3 hours or until the lamb is fall apart tender and the gravy is slightly thickened.
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Remove the bay leaves.
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There are two ways to approach the pastry for this lamb pie; either as a single sheet over the entire pie or as pre-baked sections of pastry to top individual serving dishes. If using the single top sheet of pastry method, I like to transfer the braised lamb and sauce to a large baking pan like a 9x13, to increase the surface area for the pastry.