Lamb shank pies with peas

This pie recipe has a tender lamb-shank meat filling topped with golden puff pastry. Serve with peas tossed in mint and butter

By Jennene Plummer
  • 25 mins preparation
  • 1 hr 55 mins cooking
  • Serves 4
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Lamb shank pies
  • 2 tablespoon olive oil
  • 6 lamb shanks (2kg)
  • 1/2 cup seasoned flour
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 2 carrots, chopped
  • 2 stalks celery, sliced
  • 3 sprigs oregano
  • 1 cup red wine
  • 2 cup beef stock
  • 1 cup tomato pasta sauce
  • 400 gram can cannellini beans, rinsed, drained
  • 2 sheets butter puff pastry, thawed
  • 1 egg, whisked
  • buttered peas to serve


Lamb shank pies
  • 1
    In a large heavy-based saucepan, heat oil on high.Dust shanks in flour, shaking off excess.
  • 2
    Brown lamb for 4-5 minutes, turning. Set aside. In the same pan, sauté onion and garlic for2-3 minutes until tender. Stir in carrot, celery and oregano. Cook, stirring, for 1 minute.
  • 3
    Add wine to pan to deglaze. Simmer for 1 minute until reduced by half. Stir in stockand sauce.
  • 4
    Return shanks to pan, turning to coat in sauce. Bring to the boil, then reduce heat to low. Simmer, covered, for 1½ hours until meat is falling off the bone.
  • 5
    Preheat oven to hot, 200°C. Remove shanks and cool slightly. Shred meat, discarding bones. Return to pan with beans.
  • 6
    Divide mixture between four 1½-cup ramekins. Cut out circles from pastry, large enough to cover ramekins. Cover filling.Cut a small steam vent in each. Brush with egg.
  • 7
    Place on an oven tray. Bake for 20-25 minutes until golden and puffed. Serve with buttered peas.


For buttered peas, steam peas with mint leaves and toss with knobs of butter before serving.