Name: Lamb shank pies with peas
Prep time: 25 min
Cook time: 115 min
Total time: 140 min
Yield: 4
Ingredients: 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 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

Serves 4

Prep

25M

Cook

1H 55M

Total

2H 20M

Ingredients

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

Method

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.