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.
Dinner, Lunch, Meat, Pie, pot pie
large lamb shanks
head of garlic
broken into cloves and peeled
sprigs fresh rosemary
sprigs fresh thyme
x 400g tin chopped tomatoes
sea salt flakes
cracked black pepper
sheet puff pastry
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.
Lamb shank pie https://simply-delicious-food.com/lamb-shank-pie/