Description
This hearty Lamb Shank Pie features tender, slow-cooked lamb shanks in a rich vegetable and red wine gravy, topped with golden, flaky puff pastry for a comforting and satisfying meal.
Ingredients
Meat and Vegetables
- 2 large lamb shanks (about 1.5 pounds each)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Liquids & Seasonings
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup non-alcoholic red wine
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Binding & Topping
- 2 tablespoons all-purpose flour
- 1 sheet puff pastry, thawed
- 1 egg yolk, beaten with 1 teaspoon water
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) to prepare for slow cooking the lamb shanks.
- Sear the Lamb: Season the lamb shanks generously with salt and pepper. Heat a heavy-bottomed pot over medium-high heat and sear the lamb until browned on all sides. Remove the lamb and set aside.
- Sauté Vegetables: In the same pot, add chopped onion, minced garlic, diced carrots, and celery. Cook until soft and fragrant. Stir in the tomato paste and flour, cooking for an additional 2 minutes to develop flavor.
- Add Liquids and Seasonings: Pour in the beef broth and non-alcoholic red wine. Stir in Worcestershire sauce, dried thyme, and bay leaf. Return the lamb shanks to the pot, bringing the mixture to a simmer.
- Slow Cook in Oven: Cover the pot and transfer to the preheated oven. Cook for approximately 2.5 hours, or until the lamb is very tender and can be shredded easily.
- Prepare Filling: Remove the lamb shanks from the pot, shred the meat, and return it to the pot with the cooking juices. Allow the filling to cool completely to make handling easier.
- Assemble the Pie: Increase oven temperature to 400°F (200°C). Spoon the cooled lamb filling into individual ramekins or a pie dish. Cover with thawed puff pastry, sealing the edges, and cut a small vent in the top to allow steam to escape.
- Apply Egg Wash and Bake: Brush the puff pastry with the beaten egg yolk mixture to achieve a golden, glossy finish. Bake for 20–25 minutes or until the pastry is puffed and golden brown.
- Rest and Serve: Allow the pie to rest for 5 minutes before serving to let the filling set slightly and to avoid burns.
Notes
- Substitute red wine with additional beef broth if avoiding alcohol entirely.
- For a thicker filling, you can reduce the cooking liquid before assembling the pie.
- Ensure the lamb filling is cool before adding the puff pastry to prevent it from becoming soggy.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
