Ingrédients pour Braised Lamb Shank Pie
- 1 sheet (300g) store-bought puff pastry
- 1 egg, beaten
- Plain Flour
- 4 lamb shanks (about 1.5kg total)
- Olive Oil
- Red Onions
- Garlic Cloves
- Red Wine
- Beef Stock
- 1 tbsp fresh rosemary
- Red Currant Jelly
- 1 tsp salt
- Cracked Black Pepper
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Comment préparer Braised Lamb Shank Pie
- Season 2 tbsp all-purpose flour with 1 tsp salt and a generous amount of black pepper. Dust 4 lamb shanks (about 1.5kg total) in the seasoned flour.
- Heat 2 tbsp olive oil in a large, heavy-based casserole dish over medium-high heat. Brown the lamb shanks on all sides until deeply golden, about 5 minutes per side. Add the remaining flour, 2 large chopped onions, and 4 minced garlic cloves to the dish. Stir well to combine.
- Pour in 1 cup dry red wine to deglaze the pan, scraping up any browned bits from the bottom. Add 4 cups beef stock, 1 tbsp fresh rosemary, 1/4 cup redcurrant jelly, and a generous amount of freshly ground black pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer gently for approximately 2 hours, or until the lamb is falling off the bone and the sauce has thickened considerably.
- Remove the lamb shanks from the casserole dish and set aside. Reserve 3 lamb shank bones. Carefully flake the lamb meat into small pieces, discarding any excess fat or gristle.
- Preheat your oven to 200°C (400°F).
- Fill a 2-liter pie dish with the flaked lamb and its rich gravy.
- Roll out store-bought puff pastry (one 300g sheet) to approximately 3mm thickness and a diameter about 2.5cm larger than the pie dish.
- Cut a 2cm-wide strip of pastry from the rolled-out sheet.
- Brush the rim of the pie dish with a little water. Place the pastry strip around the rim, pressing it down gently to seal.
- Arrange the 3 reserved lamb shank bones evenly spaced along the length of the pie filling. (These act as vents.)
- Cut 3 slits in the pastry lid, positioned above each lamb shank bone. Carefully place the pastry lid over the filling and the bones.
- Press down firmly to seal the edges of the pastry. Trim any excess pastry and crimp the edges with a fork.
- Brush the top of the pastry with 1 beaten egg for a golden finish.
- Bake for 30-35 minutes, or until the pastry is golden brown and crisp.
- Let the pie rest for 10 minutes before serving. Enjoy with Creamy Apple Celeriac Mash (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
39g
Fat
105g
Carbs
18g
