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