Lamb Shank Pot Pie


Photography Andy Arnfield – The Gourmet Grocer

Pulling out the winter warmers at the moment so a visit to my local butcher Darling Street Meats to get some delicious lamb shanks is in order.  I love lamb shanks as when slow cooked you can do loads of stuff with them from sliders to soups and pies to stews. Here is a show stopper that always gets a gasp when it is brought to the table! It’s a really easy dish to prepare and the result are not only stunning but delicious.  Tip! in my opinion the best store bought puff pastry is by Careme which is available in good gourmet food stores and deli’s. Enjoy ;0)

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Serves 4


100g plain flour
2 tbsp olive oil
4 lamb shanks, approx. 350g each
1 red onion, peel, roughly chopped
1 celery stalk, chopped
1 parsnip, chopped
2 carrots, chopped
3 garlic cloves, peel, chopped
4 sprigs fresh rosemary, chopped
1 tbsp Worcestershire sauce
350ml Guinness
750ml good quality chicken stock
1 tbsp tomato paste
Juice of 1 lemon
2 sheets Careme puff pastry
Egg yolk mixed with a little milk for glazing
Olsson’s sea salt
Freshly ground black pepper

Preheat the oven to 160C.
Place the flour in a plastic bag, add a pinch of salt and pepper, add the lamb shanks and shake well to coat.
Heat 1 tbsp of olive oil in a large pan, add shanks and cook to brown then remove to a plate.
Add onions, carrot, celery, and garlic to the pan with the rest of the oil and cook for 5 minutes until softened.
Stir in the remaining flour from the bag. Add rosemary, dates, Worcestershire sauce, Guinness, stock, tomato paste, and lemon juice, and stir well to incorporate. Bring to the boil.
Return lamb shanks to the pan, cover with a heavy lid or foil and place in the oven to cook for 3-3½ hours, or until the meat is falling off the bone easily. The sauce should be nice and thick – if it’s not, boil it down to reduce it a little more.
Take the lamb shanks from the oven and set aside to cool.
When cool enough to handle, remove the meat from the bones (keeping the bones to one side for presentation later) and cut into chunks.
Mix with the thickened sauce and divide between 4 small (500ml) oven-safe bowls.
Turn the oven up to 200C.
Cut out lids from the pastry, making sure that they are about 2cm larger than the bowls all the way around and cut a small criss-cross in the centre of each.
Stand the bone in the middle of each pie then place the pastry over the top, with the bone sticking up through the criss-cross and the edges of the pastry overhang the sides of the bowl.
Brush pastry lids with a little egg wash and return to the oven to bake for 20-25 minutes, until pies are hot and the pastry is puffed and golden. Serve.

Recipe adapted from

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