In the heart of Asheville, a town cradled by the Blue Ridge Mountains, I found a culinary gem that brought back memories of my childhood baking adventures. This Lamb Shank Pie recipe transports me to those cherished moments in my grandma’s kitchen, where every dish was prepared with love and flair. There, amidst the summer breezes and warm laughter, I discovered my passion for creating rustic, hearty meals, and this pie embodies it perfectly.
The aroma of tender Lamb shanks simmering, combined with vibrant vegetables and aromatic herbs, fills the air with comforting warmth. This dish isn’t just a pie; it’s a slice of familial love, capturing the tradition of sharing and savoring every bite. Join me on this culinary journey, and I promise you’ll fall for its soul-warming allure.
Why You’ll Love This Recipe
The Lamb Shank Pie is more than just a meal; it’s an experience filled with rich, succulent flavors. Its tender lamb shanks, slowly cooked to perfection, create a meltingly soft texture that pairs beautifully with the flaky pastry. The combination of hearty Vegetables and indulgent gravy makes each bite delightful.
This recipe is perfect for cozy family dinners, offering a warm hug for the soul. Whether you’re gathering for a festive occasion or seeking Comfort on a chilly evening, this pie is your trusty companion.
Ingredients You’ll Need
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 carrots, diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 2 tablespoons tomato paste
– 1 cup red wine
– 3 cups beef stock
– 2 tablespoons fresh rosemary, chopped
– 2 tablespoons fresh thyme leaves
– 2 bay leaves
– Salt and pepper to taste
– 1 package puff pastry
– 1 egg, beaten, for egg wash
Substitutions & Variations
Feel free to swap out red wine for an equal amount of beef stock if you’d prefer a non-alcoholic version. For a unique twist, add mushrooms for an earthy flavor. If puff pastry isn’t your favorite, a rich shortcrust pastry can work wonders. Experiment with different herbs like oregano or parsley to suit your taste preferences.
Step-by-Step Instructions
1. In a large pot, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper, then sear until browned on all sides.
Remove and set aside.
2. Add onion, carrots, and celery to the pot.
Sauté until onion is translucent. Stir in garlic and tomato paste, cooking for another minute.
3. Pour in red wine, scraping up any browned bits. Cook until the alcohol evaporates.
4. Return lamb shanks to the pot. Add beef stock, rosemary, thyme, and bay leaves. Bring to a boil, then reduce to a simmer.
Cover and cook for 2 hours, until lamb is tender.
5. Preheat your oven to 400°F (200°C).
Remove lamb and shred meat from bones. Discard bones and herbs.
6.Roll out puff pastry and place it over a pie dish. Spoon in the lamb mixture. Cover with another layer of pastry, sealing the edges.
7. Brush pastry with beaten egg. Cut vents into the top.
Bake for 25-30 minutes, or until golden brown.
Pro Tips for Success
Brown the lamb shanks well to enhance the rich flavor. Let the simmering process do its magic for fall-off-the-bone lamb. Ensure your pie is thoroughly sealed to prevent any filling from escaping. A hot oven ensures a crispy, puffed-up pastry.
Storage & Reheating Tips
Store leftover pie in an airtight container in the refrigerator for up to three days. For best results, reheat in the oven at 350°F (175°C) until warmed through. Avoid the microwave to maintain the pastry’s crispness.
What to Serve With This Recipe
Pair this Lamb Shank Pie with creamy mashed potatoes or a fresh garden salad. A side of roasted vegetables complements the Hearty flavors. For a delightful finishing touch, a robust glass of red wine enhances the dish’s richness.
FAQs
Can I prepare the lamb filling ahead of time?
Yes, the filling can be made a day in advance. Store it covered in the fridge and assemble the pie just before baking.
Is it possible to freeze this pie?
Uncooked Lamb Shank Pie freezes well. Wrap it tightly in plastic wrap and foil before freezing. When ready to eat, bake from frozen, adjusting the time as needed.
Nutrition Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 520 |
| Protein | 30g |
| Carbohydrates | 56g |
| Fat | 22g |
| Fiber | 4g |
| Sugar | 3g |
| Sodium | 570mg |
Lamb Shank Pie
- Total Time: 2 hours 50 mins
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Lamb Shank Pie recipe transports you to cherished moments in the kitchen, filled with the aroma of tender lamb shanks simmering with vibrant vegetables and aromatic herbs. It's not just a pie; it's a slice of familial love.
Ingredients
4 Lamb Shanks
2 tablespoons Olive Oil
1 Onion, finely chopped
2 Carrots, diced
2 Celery Stalks, diced
3 cloves Garlic, minced
2 tablespoons Tomato Paste
1 cup Red Wine
3 cups Beef Stock
2 tablespoons Fresh Rosemary, chopped
2 tablespoons Fresh Thyme Leaves
2 Bay Leaves
Salt and Pepper to taste
1 package Puff Pastry
1 Egg, beaten for egg wash
Instructions
- In a large pot, heat olive oil over medium-high heat. Season lamb shanks with salt and pepper, then sear until browned on all sides. Remove and set aside
- Add onion, carrots, and celery to the pot. Sauté until onion is translucent. Stir in garlic and tomato paste, cooking for another minute
- Pour in red wine, scraping up any browned bits. Cook until the alcohol evaporates
- Return lamb shanks to the pot. Add beef stock, rosemary, thyme, and bay leaves. Bring to a boil, then reduce to a simmer. Cover and cook for 2 hours until lamb is tender
- Preheat your oven to 400°F (200°C). Remove lamb and shred meat from bones. Discard bones and herbs
- Roll out puff pastry and place it over a pie dish. Spoon in the lamb mixture. Cover with another layer of pastry, sealing the edges
- Brush pastry with beaten egg. Cut vents into the top. Bake for 25-30 minutes, or until golden brow
Notes
Brown the lamb shanks well to enhance the rich flavor.
Let the simmering process do its magic for fall-off-the-bone lamb.
Ensure your pie is thoroughly sealed to prevent any filling from escaping.
- Prep Time: 20 mins
- Cook Time: 2 hours 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg