Ingredients
The following ingredients have 5 Servings
- 3 large lamb shanks
- 2 red onions (roughly chopped)
- 1 head of garlic (broken into cloves and peeled)
- 4 sprigs fresh rosemary
- 10 sprigs fresh thyme
- 2 bay leaves
- 300 ml red wine
- 400 ml beef stock
- 1 x 400g tin chopped tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons sea salt flakes
- 1 teaspoon cracked black pepper
- 1 sheet puff pastry (thawed)
- 1 egg (beaten)
Instruction
- Pre-heat the oven to 200°c.
- Place the lamb shanks in a deep oven-proof dish then add the onion, garlic, herbs, wine, stock, tomatoes, salt and pepper.
- Cover with a lid/foil and place in the oven.
- Allow to cook for 30 minutes at 200 then turn the oven down to 150°c and allow to cook until the meat falls from the bone (around 3-4 hours).
- When the meat is cooked, remove from the oven then allow to cool slightly.
- Pre-heat the oven to 180°c.
- Remove the lamb shanks from the oven dish and discard the herbs.
- Shred the meat and mix with 2-3 cups of the remaining cooking juices, the onion and garlic.
- Place in a oven-proof dish then top with the pastry. Brush with the beaten egg and cut a small slit in the top of the pastry to allow steam to escape.
- Place the pie in the oven and allow to bake for 20-25 minutes until the pastry is puffed and golden brown.
- Remove from the oven and allow to cool for 5 minutes then serve.
