Lamb Shank Pie

The ultimate winter pie, with slow-cooked lamb shanks in a delicious red wine gravy and topped with a pastry lid.

RECIPE INFO

Serves 4

Preparation Time
min

Cook time
min

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Cook's NoteUse kitchen twine to tie your fresh herbs.
Wine PairingServe with a glass of full-bodied red wine.
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INGREDIENTS

  • 200g tomato puree
  • 3 cups of red wine
  • 1 vegetable stock cube
  • 3 tablespoons of flour
  • 2 tablespoons olive oil
  • 3-4 lamb shanks
  • 1 red onion, diced
  • 1 white onion, diced
  • 6 medium carrots, peeled and chopped into 2cm pieces
  • 1 teaspoon cayenne pepper
  • 12 baby potatoes
  • 2 medium leeks, washed and chopped
  • 180g portabellini mushrooms
  • Salt and pepper
  • 1 bunch of thyme
  • 1 bunch of rosemary
  • 1 handful baby spinach
  • 1 roll of puff pastry (store-bought and room temperature)
  • 1 egg, whisked

METHOD

Preheat the oven to 200°C. In a food processor, add the tomato purée, 3 cups of wine, vegetable stock cube and 2 tablespoons of flour. Blend until well combined and set aside.

In a Le Creuset Signature Soup Pot, add the olive oil and bring to a medium heat. Add the lamb shanks one at a time and sear the meat on all sides until golden brown. Once golden, remove from the casserole and set aside.

To the same casserole, over a medium to high heat, add the onion, carrots, cayenne pepper and sauté for 5 minutes until the onions soften. Add the potatoes, leeks, and mushrooms, stirring often.

Add the lamb shanks to the vegetables and cover with the wine and tomato mixture. Season with salt and pepper, add the remaining flour and then add the herb bunches. Make sure they are tied so that you can easily remove them once cooked.

Cover the casserole with the lid and place it in the oven for 1 1/2 hours until the lamb is tender and the sauce reduced. Once ready, remove from the oven and allow to cool for 15 minutes with the lid off. While it is cooling, remove the herb bunches and add a handful of spinach. The heat will perfectly wilt it. Meanwhile, roll out the puff pastry on a floured surface. Cut it into 3cm strips lengthways.

To make the lid of the pie, place the strips across the top of the casserole, allowing the lamb bones to stick out and cover most of the gaps. You can place the strips in a haphazard manner or create a lattice. Make sure you work quickly as the butter can melt in the pastry. Once the top is completed, use the egg to egg wash the pastry.

Return the pie to the oven and bake for 30-35 minutes or until golden brown.

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