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.
Whenever I cook lamb shanks I think of my dad. When my dad wants to impress someone or celebrate something, he makes lamb shanks. He cooks them for hours with onions, garlic and a bottle of French salad dressing. He says the oil and vinegar in the dressing is the perfect thing to cook the lamb shanks in as it not only tenderises the lamb but it also compliments the unique flavour of the lamb. He serves the lamb shanks with their gravy, creamy mashed potatoes and steamed vegetables. Every time I cook lamb shanks I wonder whether my dad would approve and I’m pretty sure he would love this lamb shank pie.
I braised these lamb shanks in the oven with tomatoes, red wine, herbs and lots of garlic until the meat was falling off the bone then I shredded the meat, mixed it with the cooking juices and topped this with a sheet of buttery puff pastry to create the ultimate lamb shank pie recipe. It makes for an absolutely divine, decadent and utterly delicious pie which is perfection served with sweet carrots and steamed green beans. The ultimate Winter meal.
- 3 large lamb shanks
- 2 red onions roughly chopped
- 1 head of garlic broken into cloves and peeled
- 4 sprigs fresh rosemary
- 10 sprigs fresh thyme
- 2 bay leaves
- 300 ml red wine
- 400 ml beef stock
- 1 x 400g tin chopped tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons sea salt flakes
- 1 teaspoon cracked black pepper
- 1 sheet puff pastry thawed
- 1 egg beaten
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.