Lamb shank pie
User Reviews
4.4
46 reviews
Good
-
Prep Time
30 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 30 mins
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Servings
4 -6
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Course
Main Course, Lunch, Dinner, Baked Goods
Lamb shank pie
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Melt-in-the-mouth braised lamb shanks in a red wine, onion and garlic sauce topped with golden puff pastry makes the ultimate lamb shank pie.
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Ingredients
- 3 lamb shank large
- 2 red onions roughly chopped
- 1 garlic broken into cloves and peeled, head
- 4 rosemary sprigs, fresh
- 10 thyme sprigs, fresh
- 2 bay leaf
- 300 ml red wine
- 400 ml beef stock
- 1 chopped tomatoes 400g tin
- 1 tablespoon tomato paste
- 2 teaspoons sea salt flakes
- 1 teaspoon black pepper cracked
- 1 puff pastry thawed, sheet
- 1 egg beaten
Instructions
- Pre-heat the oven to 200°c.
- Place the lamb shanks in a deep oven-proof dish then add the onion, garlic, herbs, wine, stock, tomatoes, salt and pepper.
- Cover with a lid/foil and place in the oven.
- Allow to cook for 30 minutes at 200 then turn the oven down to 150°c and allow to cook until the meat falls from the bone (around 3-4 hours).
- When the meat is cooked, remove from the oven then allow to cool slightly.
- Pre-heat the oven to 180°c.
- Remove the lamb shanks from the oven dish and discard the herbs.
- Shred the meat and mix with 2-3 cups of the remaining cooking juices, the onion and garlic.
- Place in a oven-proof dish then top with the pastry. Brush with the beaten egg and cut a small slit in the top of the pastry to allow steam to escape.
- Place the pie in the oven and allow to bake for 20-25 minutes until the pastry is puffed and golden brown.
- Remove from the oven and allow to cool for 5 minutes then serve.
Genuine Reviews
User Reviews
Overall Rating
4.4
46 reviews
Good
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