Braised Lamb Shank Pie Recipe

How to Make Braised Lamb Shank Pie

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Preheat your oven to 200°C (400°F).
7. Fill a 2-liter pie dish with the flaked lamb and its rich gravy.
8. Roll out store-bought puff pastry (one 300g sheet) to approximately 3mm thickness and a diameter about 2.5cm larger than the pie dish.
9. Cut a 2cm-wide strip of pastry from the rolled-out sheet.
10. Brush the rim of the pie dish with a little water. Place the pastry strip around the rim, pressing it down gently to seal.
11. Arrange the 3 reserved lamb shank bones evenly spaced along the length of the pie filling. (These act as vents.)
12. Cut 3 slits in the pastry lid, positioned above each lamb shank bone. Carefully place the pastry lid over the filling and the bones.
13. Press down firmly to seal the edges of the pastry. Trim any excess pastry and crimp the edges with a fork.
14. Brush the top of the pastry with 1 beaten egg for a golden finish.
15. Bake for 30-35 minutes, or until the pastry is golden brown and crisp.
16. Let the pie rest for 10 minutes before serving. Enjoy with Creamy Apple Celeriac Mash (recipe not included).