These lamb shank pies were the best thing that I have eaten in a very very long time.  I do not say that lightly!  OMG, the meat was so tender, the gravy was just perfect and everyone around the dinner table licked their plates clean.  Delish!!

FYI – when purchasing puff pastry, we find the butter puff pastry is the best additive-free option.

February 20, 2018
  • 10m
  • 6h 20m
  • 6h 30m
  • 6

Ingredients

  • 3 large lamb shank
  • 2 sheets butter puff pastry
  • 2 sheets shortcrust pastry
  • 2 tbsp. plain flour
  • 1/4 c water
  • 4 tbsp. bone broth powder
  • 3 sprigs fresh rosemary or 1 tblsp dried
  • 2 garlic clove
  • 2 tbsp. olive oil
  • 3 tbsp. cornflour
  • 1 egg

Instructions

  1. Coat shanks in flour and brown in olive oil in the frying pan.
  2. Once browned, add to slow cooker. Add all other ingredients apart from plain flour, pastry and egg. Cook for 6 hours on low.
  3. Once cooked, pull off the meat and discard the bones and fat. Skim the fat on top of the juice and discard.
  4. With the remaining juice in the pan, tip into a frying pan. Add 2 tbslp plain flour and mix. Add in your lamb meat and cook until it thickens. About 5-10 minutes on medium heat.
  5. Preheat oven to 200֯C and line pie dish with the shortcrust pastry.
  6. Add in pie filling, cover with puff pastry, then egg wash and cook in oven until pastry is crisp and cooked. Approx 20 minutes.
  7. Serve with mashed potato and boiled veggies, or chips and salad.

Nutrition

  • 6