Lamb Shank Pies Recipe

Name: Lamb Shank Pies
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: serving for 4 servings
Ingredients: 4 lamb shanks, frenched, trimmed; 1 tbsp vegetable oil; 2 onions, chopped; 4 cloves garlic, chopped; 2 ½ cups (625ml) red wine; 2 cups (500ml) beef stock; 2 (240g) carrots, peeled and roughly chopped; 2 (240g) parsnips, peeled and roughly chopped; 2 (120g) celery stalks, roughly chopped; 1 tbsp fresh rosemary, chopped; 2 puff pastry sheets, thawed

Ingredients

4 lamb shanks, frenched, trimmed
1 tbsp vegetable oil
2 onions, chopped
4 cloves garlic, chopped
2 ½ cups (625ml) red wine
2 cups (500ml) beef stock
2 (240g) carrots, peeled and roughly chopped
2 (240g) parsnips, peeled and roughly chopped
2 (120g) celery stalks, roughly chopped
1 tbsp fresh rosemary, chopped
2 puff pastry sheets, thawed

	PREP TIME 20m	COOK TIME 3h	TOTAL TIME 3h20m
YIELD serving for 4 servings

Instructions

Heat the oil in a large saucepan over high heat. Cook the shanks for 3 minutes each side or until well browned. Remove and set aside. Add onion and garlic to pan and cook for 3 minutes or until soft. Return shanks to pan with wine and stock. Cover and simmer for 90 minutes. Add carrot, parsnip, celery and rosemary. Simmer, covered, for 1 hour or until the shanks are tender.
Preheat the oven to 180°C/160°C fan forced. Divide shanks and vegetables between 4 x 1½ cup capacity dishes.
Cut four rounds of puff pastry and fit over the dishes, cutting a hole for the shank bone. Bake for 20 minutes or until golden. If desired serve with a leafy green salad.

Dinner