Ingredients
– ΒΌ cup plain flour
– 4 large Frenched lamb shanks
– 2 tablespoons olive oil
– 1 finely chopped brown onion
– 3 crushed garlic cloves
– 2 finely chopped celery sticks
– 2 diced medium carrots
– 300g quartered small button or Swiss brown mushrooms
– 1 tablespoon finely chopped fresh rosemary leaves
– 2 tablespoons tomato paste
– 2 cups beef stock
– 400g can diced tomatoes
– 2 sheets frozen butter puff pastry
– 1 lightly beaten egg for brushing
Instructions
1-Preheat the oven to 160ΛC (140ΛC fan-forced) and coat the lamb shanks in seasoned flour by shaking them in a large snap-lock bag.
2-Brown the lamb shanks in 1 tablespoon of olive oil over medium-high heat, then set them aside.
3-Add the remaining tablespoon of oil to the pan and sautΓ© the onion, garlic, celery, carrots, mushrooms, and rosemary for 3 4 minutes until the onion softens.
4-Stir in the tomato paste and cook for 1 minute, then add the beef stock and diced tomatoes, bringing the mixture to a boil.
5-Return the lamb shanks to the pan, cover, and bake for 2 to 2Β½ hours until the lamb is tender and the sauce thickens.
6-After cooling slightly, remove the meat from the bones, chop it, and mix it with the mushroom mixture.
7-Spoon the filling into four greased oven-proof dishes (1Β½ cup capacity, 10cm top diameter).
8-Increase the oven temperature to 190ΛC fan-forced, defrost the pastry sheets, and cut four 11cm rounds.
9-Cover each dish with a pastry round, press the edges with a fork to seal, brush with the beaten egg, and cut a small cross in the center for steam.
10-Place the pies on a baking tray lined with baking paper and bake for 25 30 minutes until the pastry is puffed and golden. Serve hot.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
πΏ Use fresh rosemary for enhanced herbal flavor.
βοΈ Defrost puff pastry completely before cutting rounds to prevent tearing.
π°οΈ Slow braising the lamb ensures tender meat and rich sauce.
- Prep Time: 35 minutes
- Cooking time: 3 hours 15 minutes
- Category: Main Dish
- Method: Braising, baking
- Cuisine: British/Australian fusion
- Diet: Contains gluten, dairy
Nutrition
- Serving Size: 1 pot pie
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 110 mg