Lamb Shank Pies Recipe

Lamb Shank Pies


  • 4
    lamb shanks, frenched, trimmed
  • 1 tbsp
    vegetable oil
  • 2
    onions, chopped
  • 4 cloves
    garlic, peeled and halved
  • 2 ½ cups (625ml)
    red wine
  • 2 cups (500ml)
    beef stock
  • 2 (240g)
    carrots, peeled and roughly chopped
  • 2 (240g)
    parsnips, peeled and roughly chopped
  • 2 (120g)
    celery stalks, roughly chopped
  • 1 tbsp
    rosemary, chopped
  • 2 sheets
    puff pastry, thawed

How to Cook

Prep Time: 20 minutes | Cooking Time: 180 minutes
  1. Heat the oil in a large saucepan over high heat. Cook the shanks for 3 minutes each side or until well browned. Remove and set aside. Add onion and garlic to pan and cook for 3 minutes or until soft. Return shanks to pan with wine and stock. Cover and simmer for 90 minutes. Add carrot, parsnip, celery and rosemary. Simmer, covered, for 1 hour or until the shanks are tender.

  2. Preheat the oven to 180°C/160°C fan forced. Divide shanks and vegetables between 4 x 1½ cup capacity dishes.

  3. Cut four rounds of puff pastry and fit over the dishes, cutting a hole for the shank bone. Bake for 20 minutes or until golden. If desired serve with a leafy green salad.