adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Slow-cooked lamb shank pie recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
195 minutes
Total Time:
210 minutes
Indulge in a melt-in-your-mouth lamb shank pie with buttery puff pastry. Perfect for slow cooking season.
Ingredients:
  • 6 Lamb Shanks
  • 30.00 ml rosemary leaves
  • 250ml red wine
  • 2 x 410g cans diced tomatoes with onion & garlic
  • 1 1/2 sheets frozen puff pastry, thawed
Instructions:
  • Preheat the oven to 150°C, then heat a 22cm deep ovenproof frying pan or flameproof casserole pan over medium-high heat. Spray with olive oil and cook the lamb in two batches, turning occasionally, for about 8 minutes until browned all over. Transfer to a plate and repeat with the remaining lamb.
  • Finely chop 1 tbs of rosemary and set aside the rest. Return the lamb to the pan, pour in the wine, and bring to a boil. Cook for 2 mins until the wine slightly reduces. Add tomato and the chopped rosemary, bring to a simmer, then remove from heat. Cover the pan tightly with foil and bake for 2 hours until the lamb is tender. Uncover and bake for an additional 30 mins until the sauce thickens. Let it cool for 30 mins before serving.
  • Preheat the oven to 200°C. Debone the lamb. Use forks to shred the meat and mix into the sauce in the pan. Season the mixture. Lay a sheet of puff pastry over the pan with the edges hanging over. Create slits in the center of the pastry with a small sharp knife. Cut the remaining pastry into leaf shapes and place on top of the pie. Sprinkle with reserved rosemary and salt. Bake for 20-25 minutes until the pastry is puffed and golden.

Similar Recipes