Lamb shank pie

Lamb shank pie

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.
Course Dinner, Lunch, Meat, Pie, pot pie
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 4 -6
Author Alida Ryder


  • 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.